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Spicy Tomato Relish

 

Spicy Tomato Relish - low Fodmap

Spicy Tomato Relish – low Fodmap

Onion, garlic, apples and dried fruit are common ingredients in fruit based homemade chutneys of the style our mothers and grandmothers made when the backyard tomato crop was overwhelming. I love my Mum’s recipes, not just for the nostalgia, but also for the downright delicious flavour, but sadly, on my current diet,  I can no longer enjoy a barbecued sausage with my usual homemade relish.

I find plain grilled meat mundane and I’m tired of being limited to just a dab of dijon mustard. It’s tomato season, time to be creative and turn some of that plump ripe goodness into a tummy friendly chutney.

Firstly and probably most importantly is to balance the proportion of salt, sugar and vinegar with the tomatoes, the remainder is to create a subtle spicy profile with warmth and complexity to enhance the delicious tomato flavour.

Because this was a test recipe I only made a small batch, enough to fill a 500g jam jar. Within a week it had been emptied. I wasn’t the only fan of this tomato chutney so I’m off the buy bulk tomatoes….

Spicy Tomato Relish

2 tablespoons pungent mustard oil*

1 tablespoon nigella* seeds

1 teaspoon brown mustard seeds

1/2 teaspoon cumin seeds

500g roma tomatoes, finely diced

1/2 cup castor sugar

60 mls white wine vinegar

2 tablespoons lemon juice

2 teaspoons sea salt

1/2 teaspoon turmeric

1/2 teaspoon dried chilli flakes

Heat a wide pan over a medium heat, add the mustard oil mustard seeds, cumin seeds and nigella. When the seeds begin to sizzle and pop, add the tomatoes and increase the heat to bring the pan to the boil.

Add the remaining ingredients, then cook at a medium simmer until the chutney has thickened and most of the clear juices have evaporated.

Spoon into a sterilised jar** and seal immediately.

*pungeant mustard seed oil and nigella seeds are available at Indian grocery stores

**To sterilise the jar, wash in warm soapy water, soak off the old label, then put the jar only on a tray in a preheated 120C oven for 30 minutes. Boil the lid in  small saucepan of water for 5 minutes before topping the hot jars of chutney. As it cools, a vacuum is created, guaranteeing longevity, up to 2 years.

About ladyredspecs

I live in sunny Brisbane, Australia. My love of good food drives me as a cook, a reader, a traveller, an artist and but mostly as an eater. I cooked professionally for many years but have no formal training. Simply guided by a love of eating good food, respect for ingredients and an abhorrence of artificial additives, I cook instinctively applying the technical know how acquired by experience. I hope you enjoy what I share Sandra AKA ladyredspecs

36 comments on “Spicy Tomato Relish

  1. Pingback: Turkey Burger with zucchini and feta | Please Pass the Recipe

  2. I am keeping this one for tomato season. I adore chutneys. Do you find it is ok without using a canner? I’d love to find something faster and without all that boiling water.

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    • ladyredspecs
      March 20, 2016

      Hi Liz. I’ve been making preserves for 40+ years Liz without the boiling water canning process. With chutneys/relishes the vinegar and sugar are your preservatives. It’s important to sterilize the jars and lids. As soon as the chutney has finished cooking fill the hot jars and seal immediately. As the jars cool a vacuum will form to seal the jars. They will keep in a cool dark place for a couple of years without deterioration. This is the method most Australians use. Preserving fresh fruit and vegetables with minimal seasonings however requires the boiling water method

      Like

  3. Gather and Graze
    March 3, 2016

    This looks so beautifully rich and spicy – love a good cheese and relish sandwich!

    Like

  4. Pingback: In My Kitchen March 2016 | Please Pass the Recipe

  5. Julie Carlyle
    March 1, 2016

    First of all I have to say I love the title of your blog. I record my recipes (in part) so that I don’t forget my favourites! Handing them down is so important.
    This is a delicious looking chutney/relish! I will have to add it to my repitoire! We love spicy.
    Thanks for sharing
    Julie
    Gourmet Getaways

    Like

    • ladyredspecs
      March 1, 2016

      Hi Julie, thanks for dropping by. Pleased to pass the recipe for spicy tomato chutney onto you. Enjoy…..

      Like

  6. ChgoJohn
    February 29, 2016

    I really do like the sound of this, Sandra. At the end of our growing season each year, I gather up the green tomatoes and make a batch of relish. I’ve never thought to make a relish with ripe tomatoes — and a spice one, at that. I have to change that this summer. Thanks for sharing.

    Like

    • ladyredspecs
      February 29, 2016

      I love green tomato pickle John but my Mum’s recipe has a load of onion included will have to work on a new formula, This one is delicious

      Liked by 1 person

  7. Lisa @ cheergerm
    February 26, 2016

    Nigella seeds are tops, I am finally getting some mojo back on the pickling front so I may get back into chutney soon. This sounds delish. Love chutney with everything. (Mums are great so maybe I just got a bit lazy.)

    Like

    • ladyredspecs
      February 27, 2016

      It’s always a busy time of year on the pickle chutney and sauce front, but I can’t ignore the ripe plump late summer produce

      Liked by 1 person

  8. Debi @ My Kitchen Witch
    February 26, 2016

    I can see you are on a roll with yummy tomato recipes. This one and the tomato jam are bookmarked for our tomato season. Gives me time to source mustard oil… Lovely recipe, Sandra.

    Like

    • ladyredspecs
      February 27, 2016

      Thanks Debi, it’s hard to ignore the beautiful tomatoes, they are one of my favourite foods. Breakfast today was sliced tomato, fresh basil and a dab of olive oil.

      Liked by 1 person

  9. StefanGourmet
    February 26, 2016

    If the meat is good quality and grilled well it doesn’t need any condiments in my book, but this does sound very tasty.

    Like

  10. Aruna Panangipally
    February 26, 2016

    Lovely….. Very reminiscent of the Chutney they make in the Indian state of Bengal!

    Like

    • ladyredspecs
      February 26, 2016

      Thanks Aruna, this chutney just happened, no research, no reference. I guess there is only so many ways tomato relish can be made and I’m pleased it has a tough of authenticity

      Liked by 1 person

  11. Eha
    February 26, 2016

    Have to admit I do almost everything from scratch but chutneys and relishes and the like – well this is far too tempting not to try ere our tomato season finishes! Have the nigella seeds [well taught by Herbies’ and others 🙂 !] but have to get that mustard oil . . .

    Like

    • ladyredspecs
      February 26, 2016

      You would never enjoy commercial relishes etc again if you began making your own, homemade taste of fruit and vegetables with added spice. This is incredibly simple to make and delicious. You could use a mild oil then add a teaspoon of dried mustard powder for bite.

      Like

  12. sue marquis bishop
    February 26, 2016

    Wow. So tempting. What is the taste of nigella seeds. ? Hot? Never used them before. Womenlivinglifeafter50.com

    Like

    • ladyredspecs
      February 26, 2016

      No heat in the nigella Sue, they have a flavour a little like cumin with aniseed overtones, very delicious. They have a crunchy texture, much less coarse than cumin seed

      Liked by 1 person

      • sue marquis bishop
        February 26, 2016

        Thanks!

        Like

  13. Gretchen
    February 25, 2016

    Another one to try out come tomato season. I have everything but the mustard oil. I’ll have to look for that next time I’m at the Indian market.

    Like

    • ladyredspecs
      February 26, 2016

      Pungeant mustard oil adds a delicious flavour, I think you’d find it useful for many different dishes.

      Like

  14. Nancy |Plus Ate Six
    February 25, 2016

    Well pungent mustard oil is a new one for me! Could I leave it out and it would be OK? I love that there’s not 2kg of sugar to 500g of tomatoes like some chutney recipes – I like a piquant and spicy chutney.

    Like

    • ladyredspecs
      February 25, 2016

      Sure although you might like to add extra mustard seeds, or some dry mustard powder to get the same bite!

      Like

  15. aliyajaderosa
    February 25, 2016

    Beautiful photo-can’t wait to try this

    Like

  16. Rachael
    February 25, 2016

    Sounds divine Sandra!! I’m going to make this x

    Like

  17. Darya
    February 25, 2016

    This sounds fantastic. I love savory and spicy “jams” (chutneys, relishes…), especially with cheese!

    Like

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