Tomato Relish

Serves 1
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Directions

  1. 1Score the bottom of the tomatoes and take out the middle bit.
  2. 2Score the bottom of the tomatoes and take out the middle bit.
  3. 3Score the bottom of the tomatoes and take out the middle bit.
  4. 4Wash the tomatoes.
  5. 5Wash the tomatoes.
  6. 6Wash the tomatoes.
  7. 7Place the tomatoes in a big pan.
  8. 8Place the tomatoes in a big pan.
  9. 9Place the tomatoes in a big pan.
  10. 10Pour 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.
  11. 11Pour 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.
  12. 12Pour 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.
  13. 13Chop three medium-sized onions coarsely.
  14. 14Chop three medium-sized onions coarsely.
  15. 15Chop three medium-sized onions coarsely.
  16. 16Chuck a bit of oil into a pan and sweat the chopped onions until translucent, not browned.
  17. 17Chuck a bit of oil into a pan and sweat the chopped onions until translucent, not browned.
  18. 18Chuck a bit of oil into a pan and sweat the chopped onions until translucent, not browned.
  19. 19Once onions are softened, add spices and sliced green chilies, then mix quickly.
  20. 20Once onions are softened, add spices and sliced green chilies, then mix quickly.
  21. 21Once onions are softened, add spices and sliced green chilies, then mix quickly.
  22. 22Turn off the heat for the onion mixture and set it aside.
  23. 23Turn off the heat for the onion mixture and set it aside.
  24. 24Turn off the heat for the onion mixture and set it aside.
  25. 25Drain the hot water from the blanched tomatoes and run them under cold water.
  26. 26Drain the hot water from the blanched tomatoes and run them under cold water.
  27. 27Drain the hot water from the blanched tomatoes and run them under cold water.
  28. 28Peel the skin off the tomatoes; it should slide right off due to the scores.
  29. 29Peel the skin off the tomatoes; it should slide right off due to the scores.
  30. 30Peel the skin off the tomatoes; it should slide right off due to the scores.
  31. 31Roughly chop the peeled tomatoes and chuck them back into the pan.
  32. 32Roughly chop the peeled tomatoes and chuck them back into the pan.
  33. 33Roughly chop the peeled tomatoes and chuck them back into the pan.
  34. 34Cook the tomatoes to evaporate all moisture until they are mashed to a thick texture.
  35. 35Cook the tomatoes to evaporate all moisture until they are mashed to a thick texture.
  36. 36Cook the tomatoes to evaporate all moisture until they are mashed to a thick texture.
  37. 37Once the tomatoes are mashed, pour in the pre-cooked onions and spice mixture.
  38. 38Once the tomatoes are mashed, pour in the pre-cooked onions and spice mixture.
  39. 39Once the tomatoes are mashed, pour in the pre-cooked onions and spice mixture.
  40. 40Keep the heat high and mix everything together to marry the flavors.
  41. 41Keep the heat high and mix everything together to marry the flavors.
  42. 42Keep the heat high and mix everything together to marry the flavors.
  43. 43Turn the heat down and add ketchup.
  44. 44Turn the heat down and add ketchup.
  45. 45Turn the heat down and add ketchup.
  46. 46Sprinkle sugar to finish.
  47. 47Sprinkle sugar to finish.
  48. 48Sprinkle sugar to finish.
  49. 49Jar the relish.
  50. 50Jar the relish.
  51. 51Jar the relish.

Ingredients

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