Homemade Tomato Relish

Homemade Tomato Relish: This tasty tomato relish takes a little patience, but the slow cooker does most of the hard work for you. It uses simple, fresh ingredients like tomatoes, onions, and a mix of spices to make a tangy, sweet topping that goes great on sandwiches, burgers, or even eggs. It takes about 10 hours to cook, but most of that time you don’t have to do anything at all. This makes it perfect for a lazy day at home when you want something homemade cooking in the background.

This homemade tomato relish is sweet, tangy, and full of flavor, made slowly in a slow cooker for the best taste. With simple ingredients like tomatoes, onions, sugar, and vinegar, it’s an easy way to make your own relish from scratch. Great for topping sandwiches, burgers, sausages, or cheese and crackers.

Cook Time: 10 hours

Ingredients

• 2 kg tomatoes
• 1 kg onions
• 1/2 cup salt
• 1 long red chili
• 2 cups brown sugar
• 2 cups brown vinegar
• 2 tablespoons plain flour
• 1 tablespoon curry powder
• 1 tablespoon mustard powder
• Cracked pepper, to taste

Homemade Tomato Relish: Instructions

1. Cut and salt the vegetables. Chop the tomatoes, onions, and chili into small pieces. Put them in a large bowl and sprinkle the salt over the top, mixing it in well. Let the bowl sit out at room temperature for a full 24 hours. This step helps pull extra water out of the vegetables so your relish isn’t too runny.
2. Drain and start cooking. After 24 hours, pour the mixture into a strainer to drain off the liquid that has formed. Throw away this liquid, then place the drained tomato, onion, and chili mix into your slow cooker. Stir in 1 cup of the vinegar along with some cracked pepper. Cover and cook on low heat for 1 hour.
3. Add the sugar and spices. Stir in 1 cup of the brown sugar until it’s mixed through. In a separate small bowl, combine the rest of the vinegar with the flour, curry powder, and mustard powder, stirring until smooth. Tip the mixture into the slow cooker and give it a good stir to combine. Add the last cup of sugar and give it one more good stir. Cover again and let it cook on low for 9 more hours, stirring every 3 hours or so to keep it from sticking.
4. Jar it up while hot. While the relish is still hot, carefully spoon it into clean, sterilized jars and seal them right away. Let the jars cool down completely before putting them away in the pantry. Once you open a jar, keep it stored in the fridge.

Helpful Tip:

• Use a plastic spoon or spatula when stirring, since metal can react with the vinegar.