Tomato Relish

Tomato Relish

With this upcomingNational Braai Day in September and with Spring time around the corner hopefully, I share this tomato relish recipe with everyone. It is perfect for a hot dog braai. If you like tomato type sauces, try the Tomato and Chilli Sauce with a piece of  Braai steak, it is absolutely delicious This tomato relish recipe is our family recipe and has been in my maiden name family since I can remember. So this recipe I dedicate to our Wright Family. My mom used to make this recipe in bulk, do the sterilization process of the jars and bottle them. She kept the bottles in a separate space in the pantry with all the apricot jams, figs in syrup,quinces and all the preserve type bottles she made. This she used as presents for people or to be useful with our household food menu's.We used to enjoy this lovely tomato relish with pap, boerewors, boerewors rolls, meatballs on pasta, etc. This recipe is in bulk, so you will be making it once, but you will be able to enjoy it for a longer period with just the effort of heating it. If you don't have any jars you can just take freezer bags, fill it up, let it cool and freeze them in the packets. You can just through each packet away after taking the relish out. It depends of course of how much time you have available or can spare to make this recipe. So when it is tomato season, grab that box and make your relish for your pantry.


Serves: 3000ml Prep time: 30 Minutes Cook time: 60 Minutes Ready in: 90 Minutes

Nutrition: Calories 29 Carbs: 7g Protein: 1.3g Fat: 0.2g

3 kg ripe tomatoes
1 kg onions, finely chopped
750 g sugar
½ cup salt
1½ cup vinegar
2 Tablespoons curry powder
2 Tablespoons mustard powder
5-8 Tablespoons maizena or corn flour
1 teaspoon fine pepper
5 ml ground cloves
5 ml ground cinnamon
5 ml nutmeg
5 ml ground ginger
In a large pot, add the tomatoes, onion, sugar, vinegar and salt and let it cook together.
Add the curry powder and mustard powder.
Make a paste with the maizena and water (or a little bit of vinegar) and add to the mixture.
Last add the pepper, cloves, cinnamon, nutmeg and ginger.
Cook further for about 1 hour and place in a blender for a smoother texture if you do not prefer the "rough" relish(visible pieces) .
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