No cooking at all! This uncooked relish has a really fresh summery taste.
Ingredients for Tomato Relish:
- 4 lbs (1.8 kg) ripe tomatoes
- 3 large onions
- 3 large celery sticks
- 1 red pepper
- 1 oz (28 g) salt
- 1 lb (450 g) granulated sugar
- 1 tablespoon mustard seeds
- ¾ pint (450 ml) white vinegar
Method for Tomato Relish:
- De-skin the tomatoes and onions and chop finely.
- Mix together in a bowl and sprinkle the salt over the top. Leave overnight.
- Rinse the tomatoes and onions through a colander and drain well.
- Clean and finely chop the celery. De-seed and chop the pepper. Mix together in a large bowl with the sugar, mustard seeds and vinegar.
- Stir in the tomatoes and onions.
- Pot into dry, clean, sterilised jars and cover.
Makes about 5 lbs (2.3 kg) of Tomato Relish. Needs to be kept for about 6 weeks before using.
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great recipes but could do with two different types of measurements (e.g. pounds and grams) of people who only know one type of units like metric units on all recipes xx :p
Does this recipe not require the relish to be processed or cooked in any way? Or will the vinegar preserve it once it’s been potted?
There is no need for this to be cooked in any way. The vinegar acts as the preserve.
I love the idea of this recipe, what kind of consistancy is the finished product? Is it watery?
It will be more watery than say a chutney but I have never found it to be too watery.
Thanks Val – I suspected the vinegar would act as the preserve.
I made a large batch of this last week, and was surprised by just how much liquid was present when putting into jars.
I had a small taste of it, and it was absolutely delicious, not sure if i’ll be able to wait the 6 weeks til it’s ready!
Just made this and it does look rather watery even though I really drained the tomatoes – is some of the liquid absorbed as it keeps?
Also thought I’d add a small chopped chilli for a bit of a kick!
woops, I didn’t notice you weren’t meant to cook it, all eaten now, only lasted 2weeks, too yummy. I’ve just made one with loads of sweet chilli’s. Tastes great, next time I’ll have to follow your reciepe and hide it away….too yummy.
Do you not need to soften the onions even ?
There is no need to soften the onions.
Hi
Love your recipes thanks!
How long will the relish keep for unopened?
Thanks Sue
The “official” line is 12 months.
Hi there,
Just wondering how long you can keep the chutney for before using?
In the shops, you can buy two strengths of malt vinegar, one specially for pickling and the normal type. Do you need to use the pickling for this recipe and for the other chutney recipes, or can you use the cheaper (weaker) version?
Have made the tomato relish and tomato and pepper relish. Really can’t wait to taste them.. Love your book, can’t wait to make more of the recipes x
Oh my goodness this has to be my favourite tomato relish recipe, I have made it for a couple of years now with the toms and onions from the garden. I or my family have never tried a relish like it. I think it’s due to the sweet tangyness of vinegar with the crisp onion and just a little kick of heat in the background. We are never able to leave it as it’s eaten in sandwiches, with salads and cold meats within a couple of weeks. I have people placing orders it’s so good. Also I love the vinegar/sugar/mustard seed combo that I use it to pickle my cucumber relish and beetroot. Thank you so much
I used white wine vinegar but found it still tastes watery
Like others commenting above, I drained the tomatoes and onions until almost dry, but my relish is very watery in the bowl. I expected it to have more of a chutney consistency. Will the liquid be absorbed in the jars? It tastes amazing, I am just a bit taken aback by how liquid it is at this stage…. Any words of reassurance would be appreciated!