Tomato relish is considered as an unbelievable yummy method of preserving fresh or canned tomato. There are various recipe ideas but the following one is certainly among the best recipe ideas for making tomato relish.
Preserving summer tomatoes in relish form allows you to savor their flavor for months after harvest.
Both tasty and adaptable, it goes well with a wide variety of dishes.
You’ve found the ideal place if you’ve ever wanted to know how to create Tomato Relish at home.
This recipe is a combination of an old-fashioned country dish I found in a community cookbook and the CWA Tomato Relish Recipe I found in Nana Ling’s recipe collection.
Even if you’ve never made a relish, chutney, or jam before, you may follow my detailed directions and create the ideal Tomato Relish.
Traditional Methods for Making Tomato Relish
This recipe, as I indicated before, is a hybrid of two older ones.
The dishes that your mom, grandma, or g-g-grandma may have made.
These are the tried-and-true recipes that can’t be topped.
One kilo of tomatoes is all you need for this dish, so I cut back on the quantity. This recipe makes enough for three pint-sized jars of relish.
Depending on how many kilograms of tomatoes you have on hand, you can naturally increase the amounts called for in the recipe.
What goes into making tomato relish
These are the ingredients you’ll need to whip up this dish:
tomatoes (ripe, any variety including cherry) (ripe, any variety including cherry)
onions, brown
The perfect ratio of salt to granulated sugar (or any white sugar)
Curry powder and white vinegar
Powdered mustard
flour spiced with chilli pepper (all purpose flour).
You’ll find a recipe card with all the measurements at the bottom of this post.
Any relish recipe can be easily scaled up or down depending on your needs.
Preparing the tomato peels
Please note that the tomatoes should be left to stand with the onions and salt for at least one full day after being peeled. Don’t be a tardy planner and miss out on the standing session.
Peel the tomatoes before using them regardless of the type you use. Using cherry tomatoes may make this sound complicated and time-consuming, but it’s really not. The relish will turn out much prettier if the tomato skin is removed before serving.
Tomatoes require a different style of peeling than other vegetables, so if you’ve never done it before, put aside the vegetable peeler.
Tomatoes should be submerged in a pot of boiling water for 2 minutes to start. Wait until they’re cool to the touch after the liquid has been drained.
Skins should have separated to the point where they can be peeled off with your hands.
A small amount of pressure or light scratching should be enough to pull the skin off unbroken ones.
You may easily remove the skin from cherry tomatoes by applying pressure at the root of the tomato, as seen in the video embedded below.
The next step is to let the onions and tomatoes sit out for a full day.
Next, chop the onion and peeled tomatoes (or just cut in half if using cherry tomatoes).
Toss the chopped ingredients with the salt and place them in a baking dish. Wrap in a clean kitchen towel and let sit in the fridge overnight (at room temperature).
The relish is ready after the chopped tomatoes and onion have been drained of their liquid and added to a pot with the sugar and vinegar.
Sugar should be dissolved by heating it over medium heat while stirring constantly.
For best results, bring to a boil and cook for 10 minutes, stirring occasionally. Remove the froth that rises to the top by spooning it off.
In a separate small bowl, prepare a paste by combining the curry powder, mustard powder, cayenne pepper, plain flour (all purpose flour), and more vinegar. Put into the pan and mix thoroughly.
Simmer for another 20 minutes, breaking up the tomatoes and stirring occasionally to prevent burning on the bottom of the pan.
Thickening to a jam-like consistency is desired for this mixture.
Once it has cooled, pour it into clean jars. Use within 6 months of storage in the refrigerator.
Components 1 kilogram of tomatoes (ripe, any variety including cherry)
Approximately 2 onions, medium brown in color
The proportions are as follows: 2 tbsp. salt 1 1/2 cups caster sugar (325 g) (or any white sugar)
1 & 1/2 cups of plain vinegar
2 and a half teaspoons of curry
1.5 grams of mustard seed
a dash of hot sauce
Typical Flour: 2 Tablespoons (all-purpose flour)
Vinegar, white, 1/4 cup (additional for combining powders into a paste)
Instructions
To peel tomatoes, submerge them for 2 minutes in hot water. Remove the excess heat by draining and letting it cool. At this point, the skins should be easily divided and peelable. If the skin isn’t already split, you can coax it off with a little pressure or scratching. Cherry tomatoes can be easily removed from their skins by applying gentle pressure near the tomato’s stem end.
Chopping tomatoes and onions and placing them on a tray will help keep them from browning. Put some salt on it and wrap it in a clean dish towel. Relax (at room temperature) for the night.
The following day, after discarding the liquid, add the tomatoes, onion, sugar, and vinegar to a pot.
Sugar should be dissolved by heating it over medium heat while stirring constantly. For best results, bring to a boil and cook for 10 minutes, stirring occasionally. Remove the froth that rises to the top by spooning it off.
Make a paste out of the remaining ingredients by mixing them all together in a small bowl. Put into the pan and mix thoroughly.
Make sure the stew doesn’t burn on the bottom of the pan by stirring occasionally while simmering for an additional 20 minutes (about). Thickening to a jam-like consistency is desired for this mixture.
Once it has cooled, pour it into clean jars. Use within 6 months of storage in the refrigerator.
Notes
For this recipe, you’ll need 1 kilogram of tomatoes, which will yield 3 small jars of relish. Use your best judgment to determine if you should multiply or divide these numbers.
Rinse and sanitize jars (on the hottest cycle of a dishwasher is fine if you have a dishwasher).
In terms of flavor, any fresh tomato will do, but vine-ripened tomatoes will yield the best relish.
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