Australian Tomato Relish Recipes

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TOMATO RELISH, AUSSIE STYLE



Tomato Relish, Aussie Style image

This is the best selling, fabulous tasting, world famous Tomato Relish as made by the "Boonooroo Brown Paper-bag Ladies" This is REALLY like granma used to make. If I buy "cooking tomatoes" and they are very pale, I add a small tub of tomato paste. You can add garlic, or herbs to this recipe, but I dont find it needs it. I always double this recipe, cause I am constantly being asked for it :) I use good quality brown vinegar, but the my fellow Bag Ladies use the generic stuff.

Provided by mummamills

Categories     Vegetable

Time 2h30m

Yield 6 jars

Number Of Ingredients 8

1 1/2 kg ripe tomatoes (peeled and chopped)
500 g brown onions (peeled and chopped)
2 tablespoons salt
2 cups sugar
3 teaspoons curry powder
1/4 teaspoon chili powder
1 tablespoon dry mustard
2 cups malt vinegar

Steps:

  • skin tomatoes, cut in cubes, place in bowl.
  • Peel onions, chop finely, place in separate bowl. Sprinkle each with one tablespoon salt and leave overnight.
  • Next day place tomatoes , and the onions together in a saucepan.and their liquid.
  • Add sugar, stir over low heat until sugar has dissolved, increase heat, bring to boil, boil, 5 minutes
  • Combine curry, chilli and mustard, mix to smooth paste with a little vinegar, add remaining vinegar, add to saucepan and stir to combine thoroughly. Bring to boil and boil uncovered for 50 to 60 minutes, or until thick.
  • If necessary, (and it probably is ) thicken with 3 tablespoons of cornflour mixed with a little vinegar.
  • Pour into hot sterilized jars and seal.

TOMATO RELISH



Tomato Relish image

This is such an easy recipe, everything in the pan and then let the heat work its magic on these ingredients. A perfect relish to serve with Sausage Rolls

Provided by OutbackChef

Categories     Sauces

Time 1h45m

Number Of Ingredients 8

1 kg Tomatoes, chopped into chunks
200 g Australian grown raisins
200 g Onions, finely chopped
2 ½ cups Red Wine vinegar,
½ tsp Ginger
½ tsp Pepperleaf
½ tsp Chilli (optional)
1 cup Sugar

Steps:

  • Put everything into a saucepan
  • Bring to boil, stirring
  • Once it reaches boil, simmer gently for approx 1 - 1/2 hours, until mixture has thickened
  • Transfer chutney to warmed, sterilised jars and top with lid
  • Store in a cool dark place for approx 1 month to allow flavours to develop
  • Chutney will keep for approx 1 year Once opened, store in the fridge
  • This Tomato Chutney goes really well with my Sausage Rolls, see recipe on site

Nutrition Facts :

VICTORIAN TOMATO RELISH



Victorian Tomato Relish image

This is the tomato relish that we used to have when we were kids. It was magic then and it's magic today. Mum made it. So did both my grandmothers, and probably half the cooks in Victoria, Australia, but I had never been able to find the recipe - until recently - and I had cooked and tested just about every relish variant imaginable. The version we had when we were young had less "heat" from spices than my version, but the hotter it is the more sensational it tastes, while still keeping the original magic. It looks as if its complicated to make. It's not. It virtually makes itself. If you have one of those small vegetable choppers (rotary-type) that you bought when it impressed you at a home show and have never used since - drag it out for this as the chopping is really the only thing that takes any real effort.

Provided by Russell Pollard

Categories     Chutneys

Time P1DT2h

Yield 8 small jars

Number Of Ingredients 10

24 tomatoes
8 onions
3 -4 lebanese cucumbers (or one large burpless cucumber, or a couple of ordinary cucumbers, but, because you need to use the)
1 1/2 ounces salt
2 lbs sugar (white, brown or half white or half brown)
0.5 (1687 ml) bottle malt vinegar or 0.5 (1687 ml) bottle white distilled vinegar
3 tablespoons mustard
3 teaspoons cayenne pepper
6 tablespoons flour (for thickening)
3 tablespoons curry powder (use Clive of India if available)

Steps:

  • Cut up the unskinned tomatoes, onions, and unpeeled cucumbers.
  • Sprinkle with all the salt, stir it through, and leave overnight to draw out the liquid.
  • Strain off liquid- as much as you can.
  • Add sugar and vinegar.
  • Boil till tender then add mustard and cayenne pepper (you can vary this according to taste).
  • Mix flour and curry powder with extra vinegar and add to cooked tomatoes to thicken.
  • Bottle in sterilized jars.
  • Cover when cold.
  • Can be used immediately and also keeps really well.

Nutrition Facts : Calories 625.7, Fat 1.6, SaturatedFat 0.3, Sodium 2170.2, Carbohydrate 150.7, Fiber 7.8, Sugar 130.3, Protein 6.2

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