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