Ingredients for Victorian Tomato Relish
- 4 kg ripe tomatoes
- 2 large brown onions
- 2 large Lebanese cucumbers
- 4 tablespoons salt
- 1.5 kg granulated sugar
- 1 liter white vinegar
- 4 tablespoons Dijon mustard
- 1-2 teaspoons cayenne pepper
- 2 tablespoons plain flour
- 1 tablespoon curry powder
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How to Make Victorian Tomato Relish
- Roughly chop 4kg ripe tomatoes, 2 large brown onions, and 2 large cucumbers (unpeeled).
- Generously sprinkle 4 tablespoons of salt over the chopped vegetables. Stir well to distribute evenly and leave overnight in a large bowl to draw out excess moisture.
- Strain the mixture through a colander, pressing gently to remove as much liquid as possible.
- Return the strained vegetables to the bowl. Add 1.5kg granulated sugar and 1 litre white vinegar.
- Bring to a boil over medium-high heat and cook until the vegetables are tender, about 30-45 minutes, stirring occasionally. Stir in 4 tablespoons Dijon mustard and 1-2 teaspoons of cayenne pepper (adjust to your preferred spice level).
- In a separate small bowl, whisk together 2 tablespoons of plain flour with 1 tablespoon of curry powder and 1/4 cup of vinegar to form a smooth paste. Gradually add this mixture to the boiling relish, stirring constantly until thickened.
- Carefully ladle the hot relish into sterilized jars, leaving a small headspace at the top.
- Allow the relish to cool completely before sealing the jars tightly.
- Enjoy immediately or store in a cool, dark place for up to 1 year.
Nutrition Information (Approximate per serving)
Sodium
90 g
Sugar
521g
Fat
1g
Carbs
50g
