I may be spilling a family secret here… sorry Pop… but seriously, this recipe should be shared far and wide, it’s DELICIOUS!!!!Technically my lovely late Pop’s recipe is for ripe tomatoes, but due to a glut of green tomatoes (three buckets full) at the end of their growing season this batch is green… (well kind of sludge brown, but if it deters others from munching it then all the more for me!).
Three buckets of green tomatoes makes quite a lot of relish, and as most of them were cherry tomatoes it took a looooong time to prepare. I’d recommend using large tomatoes as it is so much easier in the slicing phase… I was up till midnight. But the results were worth it. I also made a hot spicy batch for those that prefer a little kick. And I know, I know… what’s with the funny little fabric jar toppers… Well I found some offcuts of calico and thought I’d make some look pretty so I’d have ready to go gifts – 6 jars already gone.
SWEET TOMATO RELISH RECIPE (A la Horrie Hay)
1.5kg tomatoes (ripe or green depending on what your garden has thrown at you!)
2 large brown onions
2 cups brown vinegar
4 level cups of sugar
1 level tsp of curry powder
1 level tsp of mustard (or not in my case)
1/4 tsp cayenne pepper
Method: Soak tomatoes in hot water so skin will come off easily (I totally skipped this step with the green toms… I mean really, that would have been FAR too tedious!). Cut up tomatoes with onions and sprinkle with salt. Leave overnight. Next day: Drain off liquid. Add vinegar to ingredients. Bring to boil. Add sugar, curry, mustard and cayenne. boil about 1 hour. Thicken with 1/2 to 3/4 cup of plain flour mixed with vinegar. Make as thick as jam. Store in sterilized jars. Enjoy!
HOT TOMATO RELISH RECIPE
2.5kg green tomatoes
1L malt vinegar
0.5kg soft light brown sugar
3 tsp ground pepper
Method: Finely slice onions and green tomatoes. Add salt and stir – cover and leave overnight. Next day: Place a litre of vinegar into a large pan, add sugar and stir until sugar dissolves. Drain tomato/onion mix and add to vinegar mix with white pepper. Stir well and bring to a gentle boil for 1.5 to 2 hours until thick. Pop into sterilized jars and enjoy!