Spicy Tomato Relish
Spicy Tomato Relish – low FodmapOnion, 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.
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37 comments on “Spicy Tomato Relish”
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Please Pass the Recipe by Sandra Gay is licensed under a Creative Commons Attribution-NonCommercial 3.0 Unported License.
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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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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
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This looks so beautifully rich and spicy – love a good cheese and relish sandwich!
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Thanks it was delicious, about to make some more….
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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
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Hi Julie, thanks for dropping by. Pleased to pass the recipe for spicy tomato chutney onto you. Enjoy…..
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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.
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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
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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.)
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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
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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.
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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.
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If the meat is good quality and grilled well it doesn’t need any condiments in my book, but this does sound very tasty.
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I like a little something on grilled meat, personal choice and this worked a treat
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Lovely….. Very reminiscent of the Chutney they make in the Indian state of Bengal!
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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
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You could try adding dates
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Sadly dates are on the list of ingredients I have to exclude from my diet, but I’m sure they would add interest
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Ohhhhh…. 😦
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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 . . .
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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.
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Wow. So tempting. What is the taste of nigella seeds. ? Hot? Never used them before. Womenlivinglifeafter50.com
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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
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Thanks!
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Reblogged this on Chef Ceaser.
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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.
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Pungeant mustard oil adds a delicious flavour, I think you’d find it useful for many different dishes.
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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.
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Sure although you might like to add extra mustard seeds, or some dry mustard powder to get the same bite!
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Beautiful photo-can’t wait to try this
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Thanks, hope you like it too
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Sounds divine Sandra!! I’m going to make this x
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Enjoy…..
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This sounds fantastic. I love savory and spicy “jams” (chutneys, relishes…), especially with cheese!
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Super delicious with cheese. Making more tomorrow….
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