31 Days of MOO No. 8 Grandma's Tomato Relish
Ingredients:
2kg ripe tomatoes
6 onions, peeled and chopped
600ml malt vinegar
500g white sugar
6 dried chillies
1-1/2 tbsp dry mustard powder
1 tbsp curry powder
1 tbsp salt
Method:
Skin tomatoes by placing into boiling water for one minute and then into icy water for one minute. Roughly chop and put in a large pot. Add remaining ingredients. Bring to boil, turn heat down and simmer until thick (about an hour). Pour into hot, sterilised bottles, seal and label.
Keeps on the shelf for 12 months. Refrigerate once opened.
HOW TO STERILISE JARS
Wash jars and lids in hot soapy water and rinse in very hot water. Then place the jars and lids upside-down on a tea-towel covered oven tray, place into a pre-heated 140 degree oven. Heat until they are dry and then fill with hot jam, preserves etc while still hot.
If using pop top jars, seal immediately. As the contents cool the vacuum button on the lid should pop, indicating the jar has sealed properly.
2kg ripe tomatoes
6 onions, peeled and chopped
600ml malt vinegar
500g white sugar
6 dried chillies
1-1/2 tbsp dry mustard powder
1 tbsp curry powder
1 tbsp salt
Method:
Skin tomatoes by placing into boiling water for one minute and then into icy water for one minute. Roughly chop and put in a large pot. Add remaining ingredients. Bring to boil, turn heat down and simmer until thick (about an hour). Pour into hot, sterilised bottles, seal and label.
Keeps on the shelf for 12 months. Refrigerate once opened.
HOW TO STERILISE JARS
Wash jars and lids in hot soapy water and rinse in very hot water. Then place the jars and lids upside-down on a tea-towel covered oven tray, place into a pre-heated 140 degree oven. Heat until they are dry and then fill with hot jam, preserves etc while still hot.
If using pop top jars, seal immediately. As the contents cool the vacuum button on the lid should pop, indicating the jar has sealed properly.