sharing recipes from one generation to the next
As autumn looms I swing into action making pickles, relishes and sauces, old fashioned spiced preserves that rely on vinegar, salt and sugar for longevity. I never developed a liking for commercial tomato sauce, ketchup or fruit chutney because I only knew the flavourful homemade variety when I was a child. How lucky I was because now I won’t settle for flavour compromise, it’s the homemade variety for me or I’ll go without.
My tomato relish is like a chunky tomato ketchup, sweet and savoury at the same time. It’s wonderful dolloped on a barbequed sausage, in fact it’s extra good wherever you would normally add tomato sauce.
3kg ripe tomatoes, roughly chopped
600ml malt vinegar
600g brown sugar
4 cooking apples, peeled, cored and chopped
3 onions, diced
2 teaspoons ground cloves
1 heaped teaspoon ground allspice
1 teaspoon ground dried chilli
2 tablespoons salt
Put all the ingredients together in a large saucepan over a high heat and bring to the boil. Reduce heat to a low simmer and cook uncovered until the mixture is thick, about 1 ½ hours. Stir the relish from time to time, more frequently towards the end of cooking time.
While the relish is cooking, wash 12 medium sized jars with lids in hot water then sterilize them in the oven for minimum 30 minutes at 140C.
Spoon the relish into the jars and seal immediately. A vacuum will form as the relish cools. Store in a cool dark place.
Use with cold meat, avocado, cheese, fritters, grilled sausages, as a ketchup replacement.
I am absolutely delighted to have stumbled on your blog. The recipes look so good but love the fact that you are Australian, but better still, a Brisbanite like me!
I have become a very keen chutney & relish maker so am excited to have found your recipes.
Could you please tell me whether you use the ground chilli found in our supermarkets e.g. Masterfood brand?
Also how hot is your Spicy tomato relish/chutney?
Hi Angela, the spicy tomato chutney has a little bite but you can vary that to suit yourself. I never buy herbs and spices from the big supermarkets because I’m always disappointed with the quality. I buy online from Herbies in Sydney. You can use fresh crushed or ground chilli of your choice in the recipe or omit it altogether, suit yourself. Chutney, relish and pickle recipes are very accommodating of changes, the fruit sugar vinegar balance is important, the rest is essentially seasoning
Thank you so much. Your reply is greatly appreciated.
Can I ask if your blog is still active?
Absolutely. I have taken a few breaks but currently posting each Thursday
I am absolutely delighted to hear that!
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Sure wish I could have a taste! I’ve got quite a ways to go before I can even think about using up my garden-fresh tomatoes… Montreal was just hit with 37 cm of snow!
and we can’t shake the hot stuff, I wonder what the climate change sceptics are saying now! Keep warm
“I won’t settle for flavour compromise, it’s the homemade variety for me or I’ll go without.” … That is why I find your culinary knowledge so special and valuable. I think you have the plenty of genuine/authentic/unique recipes to publish your book!
Thank you Fae, you’re always so encouraging. It’s taking me 40+++ years to get to this!
yum! this recipe is going into the folder for me to make…. the last jar you gave us is starting to run low. 🙂
Time for a visit! Xx
For sure! I might even have unpacked by the time you get here…. feels like its taking forever! its why there is no photo’s just yet… hopefully in April as I’m working all of easter xxxx
Dear Sandra, you are an absolute inspiration to us all.
Ooh, flattered by your compliments, thank you!
i’ll have to bookmark this for later in the year when it is our autumn. looks great!
Oh, this sounds really good. Thanks for sharing!
Thanks, yes an excellent all rounder and glad to share 😃
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