Tomato Relish

Wedgetail

Valued Member
Premium Member
GOLD
Joined
Sep 22, 2019
Messages
266
Climate
Sub-Tropical
We had bit of a buildup of tomatoes in the fridge so today the wife decided she would make some tomato relish even though it was 38 in the kitchen the prep work was done inside but cooking outside so not to make it any hotter inside. End result 10 bottles of relish with plenty of chille for a nice after burn tastes fantastic I volunteered to scrape out the pot (yum) Cheers Dave
20191120_172458.jpg
 

Wedgetail

Valued Member
Premium Member
GOLD
Joined
Sep 22, 2019
Messages
266
Climate
Sub-Tropical
Once again it's 38 in the kitchen and a lot of tomatoes in the fridge and the wife decided to go round 3 with the relish. Round 2 was last week result another 10 bottles but a little lite on the chilli. So into round 3
I thought I would add my own personal touch (when the wife wasn't looking ) and I added 6 fresh birds eye chilli for that extra spark as the bottling was been done the good wife took a spoon full as a taste test the cursing is still ringing in my ears .Well I know this batch of 8 bottles has a bite. Cheers Dave
 

Attachments

  • 20191214_143948.jpg
    20191214_143948.jpg
    165.7 KB · Views: 510

DTK

Valued Member
Premium Member
GOLD
Joined
Sep 23, 2019
Messages
332
Location
Brisbane (SW suburbs)
Climate
Sub-Tropical
Is Donna's recipe in the recipe section? I will look for it?
 

Wedgetail

Valued Member
Premium Member
GOLD
Joined
Sep 22, 2019
Messages
266
Climate
Sub-Tropical
Hi Dan it's not up as yet but will get it up later tonight if Donna can find it on her Ipad. Cheers Dave
 
  • Like
Reactions: DTK

DTK

Valued Member
Premium Member
GOLD
Joined
Sep 23, 2019
Messages
332
Location
Brisbane (SW suburbs)
Climate
Sub-Tropical
No rush mate, but when I read your post to Kerrie and Michelle they both said they wanted some, so I better grow more toms to make some.
 

Wedgetail

Valued Member
Premium Member
GOLD
Joined
Sep 22, 2019
Messages
266
Climate
Sub-Tropical
Hi Dan recipe for Donnas tomato relish is as follows
4 kg tomatoes skin removed
1.5kg onions
1 tablespoon salt
2 tablespoons dry mustard
2 tablespoons curry powder
1.5kg sugar
330ml of easy sauce
Cup plain flower
Cup water
Add chilli to suit taste
Can also swap 1kg of tomatoes for 1kg zucchini
Slice tomatoes and onions put in saucepan with the salt and bring to boil. Mix mustard and curry powder with half cup of water to make thin paste stir into saucepan with sugar and easysauce and chilli if required boil for about 2.5 hours. Mix half water with the flour till smooth then stir into saucepan and cook for further 15 min then put into hot sterilized jars then seal. Easysauce can be found in sauce aisle at supermarket bottle looks like a stubby. Cheers Dave
 
Last edited:

DTK

Valued Member
Premium Member
GOLD
Joined
Sep 23, 2019
Messages
332
Location
Brisbane (SW suburbs)
Climate
Sub-Tropical
Thanks mate. Forwarded to the girls.
 

Mary Playford

Valued Member
Premium Member
GOLD
Joined
Oct 24, 2014
Messages
238
Location
Elizabeth, Adelaide, South Australia.
Climate
Temperate (all seasons)
Hi Dan recipe for Donnas tomato relish is as follows
4 kg tomatoes skin removed
1.5kg onions
1 tablespoon salt
2 tablespoons dry mustard
2 tablespoons curry powder
1.5kg sugar
330ml of easy sauce
Cup plain flour/All Purpose Flour
Cup water
Add chilli to suit the taste

I can't wait to try your recipe. It sounds delicious.

*You can process it for 10mins for a safe long term shelf life. Process - using the water bath method.
 
Last edited:

Gerry C

Member
Premium Member
Joined
Feb 7, 2020
Messages
12
Climate
Temperate (all seasons)
Sounds great. I will try that with my leftovers this year.
I normally use up all my tomatoes by making a batch of passata.
I usually have enough to last until next years crop.
I chop and quickly roast the tomatoes with a bit of olive oil a small amount of onion garlic and seasoning
(About 30-40 mins)
Take the tray out and let it cool off a bit then add chopped basil
Finally, sieve it while still quite warm into sterilized bottles and cap.

Cheers!
Gerry C
 

Wedgetail

Valued Member
Premium Member
GOLD
Joined
Sep 22, 2019
Messages
266
Climate
Sub-Tropical
HI Greg it's the liquid base we use for the sauce it contains the herbs and spices if you are in Aust its in the sauce isle at the bigger supermarkets. Dave
 

greg egle

Active Member
Premium Member
Joined
Feb 7, 2020
Messages
8
Climate
Cold, Cool, Mountains, or Artic
Thank you Dave.
 

Melanie

Active Member
Premium Member
Joined
Mar 18, 2019
Messages
21
Location
Hunter Valley
Climate
Temperate (all seasons)
Hi Dan recipe for Donnas tomato relish is as follows
4 kg tomatoes skin removed
1.5kg onions
1 tablespoon salt
2 tablespoons dry mustard
2 tablespoons curry powder
1.5kg sugar
330ml of easy sauce
Cup plain flower
Cup water
Add chilli to suit taste
Can also swap 1kg of tomatoes for 1kg zucchini
Slice tomatoes and onions put in saucepan with the salt and bring to boil. Mix mustard and curry powder with half cup of water to make thin paste stir into saucepan with sugar and easysauce and chilli if required boil for about 2.5 hours. Mix half water with the flour till smooth then stir into saucepan and cook for further 15 min then put into hot sterilized jars then seal. Easysauce can be found in sauce aisle at supermarket bottle looks like a stubby. Cheers Dave
thanks for the recipe going to have to look for easysauce and see if my local coles or woolies have it
 

Wedgetail

Valued Member
Premium Member
GOLD
Joined
Sep 22, 2019
Messages
266
Climate
Sub-Tropical
Hi Melanie it's with sauces and it shaped just like a stubby let us know if you make some and what you think off it. Dave
 

Melanie

Active Member
Premium Member
Joined
Mar 18, 2019
Messages
21
Location
Hunter Valley
Climate
Temperate (all seasons)
I sure will .I'm looking at making some siracha style sauce for Easter gifts this would go nice with it too.
 

greg egle

Active Member
Premium Member
Joined
Feb 7, 2020
Messages
8
Climate
Cold, Cool, Mountains, or Artic
Here’s a link to my go to recipe for home made sriracha. I add lots more garlic and keep it a bit chunkier than the commercial stuff.. it’s a very tweakable recipe and delicious. I also use apple cider vinegar in place of coconut vinegar.

Ingredients:
1/2 cup coconut vinegar, another splash at the end (can use ACV)
1 pound “long red peppers”, crowns intact (can use red jalapenos)
3-6 fresh Serrano chiles, crowns intact (this determines heat – I used 4)
1 tablespoon sea salt
1 tablespoon tamari (gluten-free) or nama shoyu (raw)
1 tablespoon raw agave
4 cloves garlic

Instructions:
Clean the long peppers and Serranos. Remove the stems but leave the little crown, which will add depth of flavor. Rough chop the chiles and toss them in the food processor. You may want to wear gloves if your skin is sensitive.

Add the vinegar, salt, tamari, agave, and garlic to the food processor. Pulse to puree but leave it a little rough.
 

DTK

Valued Member
Premium Member
GOLD
Joined
Sep 23, 2019
Messages
332
Location
Brisbane (SW suburbs)
Climate
Sub-Tropical
Thanks Greg, I have copied your recipe and sent to my Director of Domestic Bliss. Dan
 

Melanie

Active Member
Premium Member
Joined
Mar 18, 2019
Messages
21
Location
Hunter Valley
Climate
Temperate (all seasons)
That sounds delicious hmmmm so hungry now . I want to ferment which will give that unique tang so I'm thinking fermenting before the food processor part . I have seen people do it before processing and after .

Hmmmm now I'm wondering if you could make a fermented relish. I know you have to cook to reduce the liquid so it would negate any health benefits but wondering how it would effect the taste
 

Mary Playford

Valued Member
Premium Member
GOLD
Joined
Oct 24, 2014
Messages
238
Location
Elizabeth, Adelaide, South Australia.
Climate
Temperate (all seasons)
Your recipe looks great. Since I’m not from your neck of the woods could you tell me what easy sauce is?
Go to Woollies or any big supermarkets and just ask them where to find the Ezy sauce. I think I found mine near the tomato sauces.
 

Attachments

  • Ezy Sauce.PNG
    Ezy Sauce.PNG
    13.2 KB · Views: 418
Top Bottom