Ingredients for Curried Tomato Relish
- 1 kg ripe tomatoes
- 1 large cucumber
- 1 large onion
- 1 large apple
- 2 teaspoons salt
- Cider Vinegar
- 150g granulated sugar
- 2 tablespoons curry powder
- 2 tablespoons all-purpose flour
- 1 teaspoon turmeric
- Garlic Cloves
- 50ml water
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How to Make Curried Tomato Relish
- Blanch 1 kg ripe tomatoes in boiling water for 30 seconds, then transfer to an ice bath. Once cool, peel off the skins.
- Chop the peeled tomatoes into 1cm cubes. Cut 1 large onion (peeled), 1 large apple (peeled and cored), and 1 large cucumber (peeled, seeded, and roughly chopped) into 1cm cubes.
- Combine the chopped tomatoes, onions, apples, and cucumber in a large bowl. Sprinkle 2 teaspoons of salt over the mixture. Cover and let stand for at least 2 hours, or preferably overnight, to draw out excess moisture.
- In a large saucepan, combine 250ml white wine vinegar and 150g granulated sugar. Stir over medium heat until the sugar dissolves completely.
- Bring the vinegar mixture to a boil. Add the drained vegetables and return to a boil. Reduce heat to a simmer.
- Simmer for 10 minutes.
- In a small bowl, whisk together 2 tablespoons all-purpose flour, 2 tablespoons curry powder, 1 tablespoon minced garlic, 1 teaspoon turmeric, and 50ml water until a smooth paste forms. Add this paste to the saucepan, stirring constantly until the mixture boils and thickens.
- Reduce heat to low and simmer for another 10-15 minutes, or until the relish reaches your desired consistency. Stir occasionally to prevent sticking.
- Remove from heat and carefully pour the relish into sterilized jars, leaving about ½ inch of headspace. Seal and let cool completely.
Nutrition Information (Approximate per serving)
Sodium
73 g
Sugar
264g
Fat
1g
Carbs
26g
