2kg Ripe tomatoes
2 Brown onions
1C Malt Vinegar
1T Curry Powder
1T Mustard Powder
1T Dried Chilli Flakes (Optional)
Dice tomatoes and onion and place in a large non corrosive container. Stand for at least four hours but no longer than 12. Drain the tomato and onion and discard the liquid. Place tomatoes and onion in a large pot with vinegar, curry powder, mustard powder, paprika and chilli if using.
Place on a moderate to high temperature and bring to the boil- then let it boil for 15 minutes. Add sugar, once that has dissolved leave the mixture to boil for another 70 minutes. Mix the water and cornflour to make a paste then add to the tomato mixture, then cook for a couple of minutes until it has slightly thickened.
Then pour into sterilized jars and seal. Relish will last for months in the jars or bottles and is the perfect accompaniment for summer cheese boards.
I recycled some of our household collected jars. Unfortunately I had trouble getting some of the labels off, so to improve the jars appearance I simple used some Christmas themed duct tape from Kmart to hide the old labels. Then added some labels- all ready to hand out.