Relish is a chunky vegetable sauce that can be used as a condiment. It is more flavoursome than tomato sauce and is sometimes used as an alternative. Relish is easy to make and keeps well in the fridge. This recipe will make about three bottles.
1 kilogram ripe tomatoes Half kilogram onions
Quarter cup of salt One third of a cup of sugar 1 tablespoon curry mustard 1 tablespoon mustard powder Quarter teaspoon cayenne pepper About a half litre white vinegar Pinch cornflour
Peel and chop the tomatoes and onions. You might find the vegetables easier to peel if you place them, whole, in boiling water for a few minutes (but don't allow them to cook or become soggy). Place the chopped vegetables in an open container, sprinkle the salt over the top and leave them overnight.
The next morning, drain the tomatoes and onions and pour them into a large saucepan with the vinegar. Add the sugar as you bring the mixture to a boil. Allow it to boil for about five minutes.
Combine the mustards and cayenne pepper in a separate container and stir into the relish. Reduce the heat and allow the mixture to simmer for about one hour.
If the relish is not thickening, mix the cornflour with a little bit of cold water and a little bit of the stock from the relish, until you have something that resembles unthickened cream. Add this to your relish and stir until it thickens.
Remove the relish from the heat and when it has cooled completely, pour it into sterilised jars.