We had a very good year with tomatoes in our garden, some are still on the plants but I have harvested most now for something to do. First I made a chutney style sauce which you can find over on my facebook robyn joynt- soul foodie and the next one up which I bottled today was a Mixed Tomato Relish. This relish has cumin and cinnamon added and would go extremely well with any bbq meat or roast! Even as a topper for nacho’s or on the side of a quesadilla.
Mixed Tomato Relish
Ingredients:
1 kg mixed tomatoes, cherry/large/medium/yellow or plain
400 gm brown onion, thinly sliced
3 apples, small dice
200 gm sultana
1 tsp salt
1/2 tsp cracked pepper
1 tbsp cumin
1/2 tsp cinnamon
1/2 tsp ginger
600 ml malt vinegar
1 3/4 cup raw or brown sugar
Method:
1.Combine all ingredients in heavy based pot, stir well. Turn onto a high heat to create a boil and drop to simmer for 1-2 hours. Stir occasionally, the mixture should be reduced and thicken slightly, turn off.
2. Sterilize clean glass jars in 110 degree oven for 10 minutes and boil the lids for 5 minutes, dry.
3. Fill jars/bottles while they and the chutney are both hot screw on lid tightly allow to cool.
4. Once cool click the top of the jars in and store in cool place out of direct sunlight for up to 1 year.
Makes: 4x Jars
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