Summary: Most relishes need a few weeks in the jar to be perfect but this recipe can be made in half and hour. I guess this runs the line between relish and chutney but either way it is delicious! Especially on burgers and for dunking fries. It’s a lovely on toast with cheese or with vegetable pancakes. The quality of tomatoes really matters, I think sweet cherry tomatoes work really well in this but feel free to chop up some larger tomatoes instead.
Ingredients
- 2 tblsp olive oil
- 1 red onion, sliced
- 1 clove garlic, minced
- 2 punnets (400-500g) cherry tomatoes
- 2 tblsp brown sugar
- 1 tblsp apple cider vinegar
- 1 tsp mustard seeds
- 1/2 tsp curry powder
- 1/2 tsp ground cumin
- Pinch chilli powder
- Salt to taste
Instructions
- Add the oil and onions to a saucepan and sautée until soft and clear. Add the garlic, curry powder and cumin and fry for a minute more.
- Add the whole cherry tomatoes, mustard seeds, chilli powder, sugar and vinegar.
- Cook until the tomatoes have broken down. Taste for seasoning and add salt to taste.
- Simmer for 5-20 mins or until reduced to your liking. Store in a jar in the fridge once cooled.
4 Comments
Great recipe. Had 2 kilo’s of home grown grape tomato’s to process (red and yellow) and the relish has turned out with a great semi-sweet flavour. Am about to make a second batch:) thanks for a great and easy recipe!
Al.
I am so glad you like this! Eat it straight up or bottle for later! I appreciate the comment xx
how long can it be jared for ?
This is a great and somewhat adaptable recipe, I have made several batches with homegrown cherry tomatoes and even cut up large ones. I used red wine vinegar and white sugar as it was what I had in my cupboard and each time it has been simple and delicious. Especially nice with chips! Thank you for sharing it.