Tomato Relish

Serves 1
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Directions

  1. 1Score the bottom of the tomatoes and take out the middle bit.
  2. 2Wash the tomatoes.
  3. 3Place the tomatoes in a big pan.
  4. 4Pour boiling water over the tomatoes, set on a low heat, and let the skin come away for a couple of minutes with a lid on.
  5. 5Chop three medium-sized onions coarsely.
  6. 6Chuck a bit of oil into a pan and sweat the chopped onions until translucent, not browned.
  7. 7Once onions are softened, add spices and sliced green chilies, then mix quickly.
  8. 8Turn off the heat for the onion mixture and set it aside.
  9. 9Drain the hot water from the blanched tomatoes and run them under cold water.
  10. 10Peel the skin off the tomatoes; it should slide right off due to the scores.
  11. 11Roughly chop the peeled tomatoes and chuck them back into the pan.
  12. 12Cook the tomatoes to evaporate all moisture until they are mashed to a thick texture.
  13. 13Once the tomatoes are mashed, pour in the pre-cooked onions and spice mixture.
  14. 14Keep the heat high and mix everything together to marry the flavors.
  15. 15Turn the heat down and add ketchup.
  16. 16Sprinkle sugar to finish.
  17. 17Jar the relish.

Ingredients

  • 2.5 kg tomatoes
  • 3 medium onions, coarsely chopped
  • 2 tsp coriander
  • 1 tsp heaped garam masala
  • to taste salt
  • 1 tsp garlic powder
  • 1 tsp sugar
  • 150 mls tomato ketchup
  • 7 fiery ones green chilies, sliced
  • oil

Equipment

large panlidjar

Tips

  • When peeling tomatoes, score the bottom and run under cold water after blanching to make the skin slide off easily.
  • Do not brown the onions; just sweat them until translucent to add to the relish's texture.
  • Cook off all the moisture from the chopped tomatoes until they are mashed and thick.
  • The ketchup is a 'secret ingredient' that adds extra flavor.

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