Tomato Relish (Chutney)

My garden has an abundance of tomatoes during Summer. Tomato relish can turn a bland meal into something tasty and always tastes better when you make it yourself. This recipe makes approximately 4 x 500ml jars.

2kg of tomatoes, chopped

2 small apples; peeled, cored and chopped
750ml of white wine or apple cider vinegar
250g of sugar
4 small onions, chopped
2 cloves of garlic, finely chopped
2 tablespoons of salt
1 dessertspoon of mustard powder
1 dessertspoon curry powder
1 tablespoon gluten-free cornflour
An extra 1/2 cup of white wine or apple cider vinegar

1. Place the tomatoes, onions, apples, garlic, 750ml of vinegar, salt, mustard, curry powder and sugar into a large pot. Bring to the boil, stirring slowly.
2. Place on a medium-high heat and simmer for one and a half hours.
3. Mix the cornflour with the extra 1/2 cup of vinegar so it becomes a paste.
4. Remove the pot from the heat and add the cornflour. Stir till thickened. The mixture will thicken further when cool so don’t worry if it still looks a bit runny.
5. Use the relish now or store for later. If using jars, make sure you sterilise them.

6. Pour relish into sterilised jars and screw the lid tight. Leave about a thumbnail worth of space at the top for the relish to ‘breathe’.
7. Store in a cool dry place out of sunlight. If jars are sterilised properly your relish should keep for at least a year.

SOURCE: Vegematarian original


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