Nanas Tomato Relish Food

TOMATO RELISH, AUSSIE STYLE

Steps:

• skin tomatoes, cut in cubes, place in bowl.
• Peel onions, chop finely, place in separate bowl. Sprinkle each with one tablespoon salt and leave overnight.
• Next day place tomatoes , and the onions together in a saucepan.and their liquid.
• Add sugar, stir over low heat until sugar has dissolved, increase heat, bring to boil, boil, 5 minutes
• Combine curry, chilli and mustard, mix to smooth paste with a little vinegar, add remaining vinegar, add to saucepan and stir to combine thoroughly. Bring to boil and boil uncovered for 50 to 60 minutes, or until thick.
• If necessary, (and it probably is ) thicken with 3 tablespoons of cornflour mixed with a little vinegar.
• Pour into hot sterilized jars and seal.

NANA'S TOMATO RELISH

Steps:

• Skin tomatoes with boiling water.
• Chunk tomatoes. Peel and slice onions.
• Place onions and tomatoes in a very large pan with vinegar and all seasonings.
• Stir and boil on medium heat for 1 hour.
• If needed at the end, thicken with a couple tablespoons of flour or other thickener and a little more vinegar.
• Let cool then place in jars and store in fridge.
• These make wonderful gifts!
• YUM.

GREEN TOMATO RELISH RECIPE [ PICKLES ]- HOMEMADE RETRO METHOD

Steps:

• Wash the tomatoes, remove any stalks and dry them thoroughly.
• Chop the tomatoes and onions into a similar sized dice. In a large saucepan add a layer of 1/3 of the tomatoes and 1/3 of the onions, add 1/3 of the salt evenly over the layer.
• Continue this process until you have three layers. Cover the saucepan and leave to stand overnight. This will draw out any moisture.
• Drain off all the liquid from the tomato mixture.
• Boil a jug with hot water and pour over the tomato mixture and drain again. Do this twice to remove all the salt.
• Put the tomatoes on the stove and add 450ml of white vinegar. Bring the mixture to the boil cover and then cook for ten minutes using a timer.
• In the meantime in a bowl combine the flour, turmeric, and curry powder with the remaining 300mls vinegar until it becomes a paste. Reserve for later use.
• Once the tomato has boiled for ten minutes add the sugar and stir until dissolved.
• Turn off the heat and add the paste slowly to the tomato mixture while stirring. Avoid lumps by adding the paste slowly and continuing to stir.
• When the paste has been fully combined, place the pickles over a low heat and simmer gently. Pickles should be cooked for another 10 minutes, or until the mixture has reached the desired consistency.
• Remove from the heat and allow it to cool slightly before bottling in sterilized jars.