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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Aussie tomato relish Recipe

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This recipe for Aussie tomato relish is from Grandpere Roger's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 1/2 kg plum (Roma) tomatoes
500gm onions
2 tbsp salt
2 cups sugar
1/4 tsp chili powder (optional)
4 tsp curry powder
1 tbsp dry mustard
2 cups apple cider vinegar
3 tbsp cornflour mixed with a little vinegar.
Directions:
Directions:
Make a small cross at the base of each tomato, placing into a deep dish. Pour boiling water over and leave for about 5 minutes. Pour off the water and replace with cold water. Now skin the tomatoes and cut into small pieces. Peel and chop the onions into small pieces.
Place both ingredients into separate dishes and sprinkle over with one tablespoon salt each. Put both dishes into the refrigerator overnight. Next day drain off the liquid and put both ingredients into a saucepan add the sugar, stirring over low heat until the sugar dissolves, increase the heat, bringing it to a boil and cook for five minutes. Meanwhile mix together the curry powder, chilli if using, then add sufficient vinegar to make a paste. Add to the saucepan, then pour in the remaining vinegar stirring to thoroughly mix. Bring to the boil and cook for about an hour, uncovered, until it has thickened. Stir occasionally to stop catching.
Mix the cornflour with a little amount of vinegar and add to mixture. Pour into hot sterilized jars and seal.
Number Of Servings:
Number Of Servings:
Makes about 2 kg.
Preparation Time:
Preparation Time:
45 minutes plus cooking
Personal Notes:
Personal Notes:
You can make this as hot or mild by adding chilli powder and/or the heat of the curry powder, I made this without the chilli and used a fairly mild curry powder.

 

 

 

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