Tomato Relish

- Thank You -

Thank you for collecting a Country Kitchen Kit and contributing to the delicious range of produce to be sold at this years Country Kitchen Stall.

In this kit you will find: this instruction sheet; all ingredients (measured and bagged for your convenience); and jars.

The fruit and vegetables are purchased fresh; they will go off so please use them up quickly.

Please return your full batch of jars to the tuckshop, along with any unused jars, cleaned ingredients jars, and cardboard boxes, so that we can use them again.

If you need any advice or help please don’t hesitate to contact :

Cal

-Hints and Tips-

  • Vegetables and fruit for pickling must be of good quality, well ripened, but not over-ripe. For chutney and relish they can be riper than for pickles, but not over-ripe. Well-ripened fruits are best for sauces. Never use diseased or over-ripe produce.
  • Wash, drain and dry vegetables and fruit before use.
  • When salting vegetables always use a non-metallic bowl.
  • Vinegar is an important ingredient as it acts as a preservative. Always use the amount of vinegar stated in the recipe.
  • Lengthy cooking is needed to thicken chutneys, relishes and sauces. Frequent stirring is needed to avoid the mixture catching on the bottom of the pan.
  • Pack chutneys, relishes and sauces into hot sterilised jars or bottles. Leave chutneys and relishes to go cold and cover with sterilised lids.
  • Sauces must be re- boiled after sieving and bottled at once.
  • All pickles, chutneys and sauces improve with a few weeks storage before use.
  • For a smooth sauce place in a food processor or blender.
  • Store in a cool, dark place.
  • Label the box with product name and date made.
  • To seal jars fully, fill with hot relish, tighten lid, invert to cool. On standing the lid should not be able to be depressed.

- Ingredients -

Makes 4 x 350ml jars

Bag 1:2 tblspsalt

Bag 2:2 cups brown sugar

Bag 3:1 tblsp dry mustard, 1 tblsp curry powder, 2 tblsp plain flour

Jar 1:100mlwhite wine vinegar + 500ml bottle

FRESH:1.5kg tomatoes, 4 onions, 3 chillies

- Method -

  1. Put tomatoes and onions into a non-metallic bowl.
  2. Sprinkle with salt and leave for 12 hours. Drain off liquid formed.
  3. Put tomatoes, onions, chillies, sugar and 2 ¼ cups of the vinegar (set aside ¼ cup) and into a large pan. Boil gently for 1.5 hours, stirring frequently. Should still have plenty of liquid and not be dry or sticky.
  4. Mix mustard, curry, flour and second measure of vinegar to a smooth paste. Stir into relish. Boil gently for 5 minutes. Pack into hot sterilized jars.

- Sterilizing-

Wash jars and lids in hot soapy water, rinse thoroughly and place in the oven at 120C for 30 minutes.

Alternatively, sterilise jars and lids in boiling water in a large covered pan for 15 minutes. Leave the jars and lids in the covered pan until ready to use. Invert onto a clean tea towel to drain and dry just before filling.Jars and lids must be thoroughly clean and dry!

HINT: Turn the oven on and put jars and lids in to sterilize when you start cooking. That way they will be hot and ready for filling with hot food when you have finished cooking. It doesn’t matter if the jars and lids are in the oven longer than required in order to be sterile.