Curried Tomato Relish Recipes

GARDEN TOMATO RELISH

Steps:

• In a large saucepan, bring 8 cups water to a boil. Add tomatoes, a few at a time; boil for 30 seconds. Drain and immediately place tomatoes in ice water. Drain and pat dry; peel and finely chop. Place in a stockpot. Add onions and peppers., Place mustard and celery seed on a double thickness of cheesecloth; bring up corners of cloth and tie with string to form a bag. Add spice bag and the remaining ingredients to the pot. Bring to a boil. Reduce heat and simmer, uncovered, for 60-75 minutes or until slightly thickened. Discard spice bag., Carefully ladle relish into hot 1-pint jars, leaving 1/2-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process in boiling-water canner for 20 minutes.

FRESH TOMATO RELISH

Steps:

• In a large saucepan, bring vinegar and sugar to a boil. Remove from the heat; cool completely. , In a large bowl, combine remaining ingredients; add vinegar mixture and mix well. Spoon into storage containers, allowing 1/2-in. headspace. Refrigerate up to 2 weeks or freeze up to 12 months. Serve with a slotted spoon.

CURRIED TOMATO RELISH

Steps:

• Blanch Tomatoes to remove skin.
• Chop peeled tomatoes into cubes, cut peeled onions into 1cm cubes, cut peeled and cored apples into 1cm (½ in) cubes, peel cucumber and cut into cubes taking out the seeds.
• Combine tomatoes, onions, cucumbers and apples in large bowl, sprinkle salt over - cover and stand for a few hours overnight.
• Combine vinegar and sugar in large pan, stir over heat until sugar dissolves. Bring to boil, add drained vegetables, bring back to boil, reduce heat. Simmer 10 minutes.
• Mix flour, curry powder, garlic and turmeric to smooth paste with water, add to pan, stir until mixture boils and thickens. Reduce heat and simmer 10 minutes, or slightly longer to get to the consistency that you like.
• Remove from heat, pour into sterilized jars.

CURRIED TOMATO RELISH

Steps:

• Cut tomatoes & slice onions put in a very large pot.
• Sprinkle with salt.
• Let stand overnight.
• Drain liquid off.
• Cover with vinegar and bring to a boil.
• When tomatoes are boiling add sugar.
• Boil for 30 minutes.
• Add mixture of mustard, curry with 1 oz of vinegar.
• Boil for 20 minutes longer.
• Mix flour or cornstarch with 1 oz of vinegar.
• Add to boiling tomatoes boil another 10 minutes.
• Put in sterilized jars with clean dry sealers.
• Note: boiling time depends on how thick you want the tomatoes for the final product.

CURRIED TOMATO AND RED LENTIL STEW

Steps:

• Separate cilantro leaves and stems. Chop leaves and set both aside.
• Heat 2 tablespoons oil in a large saucepan over medium-high heat. Add onion, cilantro stems, ginger, and 1 teaspoon salt. Cook, stirring frequently, until onion is softened, about 6 minutes. Stir in curry powder and cook until fragrant, about 30 seconds.
• Add 6 cups water and lentils. Use a spoon to scrape any browned bits from the bottom of the saucepan. Bring to a boil, then simmer over medium heat until lentils are nearly tender, about 10 minutes.
• Add remaining 1 3/4 cups water, cherry tomatoes, and coconut milk powder. Cook over medium-high heat until lentils are very soft and stew is thickened, 10 to 12 minutes. Lightly crush tomatoes with a spoon.
• Meanwhile, set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Lightly brush both sides of naan with 1/2 tablespoon oil and sprinkle with salt. Place on a rimmed baking sheet.
• Place in the preheated oven and broil until golden brown, about 2 minutes, flipping once halfway through. Transfer to a cutting board and cut into wedges.
• Add carrots to the stew and cook until softened, about 4 minutes. Remove from the heat and stir in 1 1/2 teaspoons salt, pepper, and 1/2 of the reserved cilantro leaves. Ladle stew into bowls. Drizzle with remaining olive oil and garnish with remaining cilantro leaves. Serve with toasted naan.

SWEET TOMATO RELISH

Steps:

• Combine tomatoes, apples, onions, sugar, vinegar, and pickling spice bundle in a large pot; bring to a boil and cook together about 10 minutes, stirring occasionally.
• Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the tomato mixture into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 40 minutes.
• Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

TOMATO RELISH

Steps:

• Pour the olive oil into a skillet over medium-high heat. Add the onion and garlic and sauté until they are golden brown. Add the sugar and curry powder and cook for 5 minutes. Add the vinegar and deglaze the pan. Add the tomatoes, oregano, salt, and pepper to taste and simmer for 30 minutes. Remove from the heat and pour the contents into a strainer. Stir the relish so most of the liquid drains (see Note). Transfer to a cutting board and roughly chop. Transfer to a bowl and mix in the parsley and mustard seeds. Check the seasoning and adjust if necessary. Use immediately or store refrigerated for up to 1 week.
• Consider reserving the liquid from the relish to reheat any leftover meatloaf or other meats. It's also great as the base of a flavorful tomato sauce or dressing.

TOMATO RELISH

Steps:

• Heat the olive oil in a large pot over medium heat. Add the onions and cook, stirring, until tender. Add the remaining ingredients and simmer for 5 minutes.