Tomato relish is great on all sorts of things from meat, pies, hot dogs, eggs and so on. Being home made its also reasonably healthy. Admittedly this recipe is more of a guide, but that’s OK because you can vary things according to your preferences so while you are cooking remember to taste…taste…taste!
- 1 brown onion (diced)
- 3 cloves garlic (crushed)
- 3 red chillies (seeds removed and finely sliced)
- 1 kg ripe tomatoes (fine diced)
- 3 medium sized yellow capsicum (fine diced)
- 1.5 Tbs rice wine vinegar or white wine vinegar
- 6 curry leaves
- 1/2 Tbs Salt (to taste)
- 1 Tbs Castor sugar (to taste)
- In a large saucepan add oil, onion, garlic, chillies and capsicum. Over a medium heat cook until softened.
- Add tomato and continue cooking for about 10 mins. Then add vinegar and curry leaves. Continue to cook for about another 20 minutes before adding some salt and sugar. Turn down the heat to low and simmer for 45-60 minutes. Stir occasionally, make sure the mixture doesn’t dry out, but it should reduce so minimal liquid remains. You may meed to simmer longer to get to this point.
- Adjust the taste to suit with salt and sugar, but not that at this point there will be a vinegar overtone which will dissipate over time.
- Remove curry leaves and turn off heat. Allow mixture to cool before storing in fridge or freezer.
- You can eat this straight away, but I find 24 hours in the fridge balances out the flavour.
- I keep some in the fridge and freeze some too.