I got the idea to make relish recently when I realised that they don't stock any form of chutney or relish in German supermarkets. I love relish and I'm secretly hoping that this relish, some jam and a few other preserved "tastes" of summer will keep my spirits up this winter when fresh fruit and vegies are reduced to potatoes, onions, apples and pears (I'm exaggerating slightly, but if you don't want the carbon miles of fruit shipped from Brazil, this is just about it). After trawling the Internet and being promised a "fantastic" recipe from my mum, I ended up using the recipe in Stephanie Alexander's Cooks Companion. Once again, she didn't disappoint. My only gripe is that what starts out looking like a monstrous amount of tomatoes ends up being reduced to, well, two 250ml jars.
Oh, and there should be some kind of disclaimer at the beginning that this recipe takes 3 hours to cook and therefore shouldn't be started at 8pm on a 'school night'.
Kathy's Tomato Relish (from Stephanie Alexander's Cooks Companion)
- I halved the recipe
1-tablespoon cloves
2 tablespoons whole allspice
1 tablespoon black peppercorns
5kg tomatoes, roughly chopped
6 cloves garlic, finely chopped
1-tablespoon ground ginger
1/2 teaspoon cayenne pepper
30g salt
600ml wine vinegar
1kg sugar
Tie cloves, allspice and peppercorns in a square of muslin. Put all ingredients except sugar into a large non-reactive stockpot. Bring to a boil and boil steadily for 1 hour, stirring from time to time. Add sugar and continue to boil, stirring every 20 minutes or so, for a further 2 hours. Remove muslin bag, pressing it well over pot before discarding it. Pass relish through the coarse disc of a food mill and, using a funnel, bottle at once in hot, dry, sterilised bottles. Cap and allow to cool before storing.
* I didn't have muslin so I just added it all in and fished out the cloves (but not the peppercorns - they're pretty) at the end. I also skipped the food mill bit because we don't have one. Turned out a little more rustic
7 comments:
Oh Yummy!! I love relish too, can't beat it. My husband is a BBQ sauce kinda guy, I'm slowly converting him ha ha :)
Yum! If tomatoes weren't so expensive right now I would definitely try to make this as it looks like a recipe I could handle! And thanks for your reassuring comment, I think I would lose heart rather quickly if I couldn't make these projects my own... There is one project entitled 'carpetwork' that makes me sigh with tiredness just to look at, and it's not a design I am particularly taken by.
this looks amazing!!! thanks for sharing the recipe!!! now i can put my tomatoes to good use :)
Yum there is nothing like home-made relish.
Sorry, I forgot to send you the recipe! Here it is, for future reference - only problem is that it is for bulk quantities!
Jan Morris' Tomato Relish:
9kg ripe tomatoes
2kg finely chopped onions
2 tabsp salt
2kg apples, peeled and chopped
3kg sugar
1 bottle Ezy-sauce
3 tabsp curry powder
2 tabsp mustard, mixed with water to a thin paste
1 cup plain flour, mixed with water to a thin paste
Put tomatoes in boiling water, stand for a minute, remove, peel and slice.
Combine tomatoes, onions, salt, & apples in a large bowl and let stand for 12 hours.
The transfer to a pan, add sugar, Ezy-sauce, curry powder & mustard powder.
Heat gently to allow sugar to dissolve, the boil for 3 hours.
Add flour paste, cook for another 10 minutes, stirring frequently to prevent it catching.
Pot in the usual way in sterilized jars.
Cumquats are now ripe in Melbourne - was hpoing to make some marmalade but the possums have eaten all of ours! Fortunately our friend Lyn has been busy and we now have yummy cumquat marmalade in the pantry! SB.
I knew Stephanie would have a recipe, so I am glad I found yours. We usually make the Ezy sauce one too, but I wanted to try to find a recipe with out it. Yesterday I made passata and I have tomatoes left over so I am making this today. Cumquat marmalade is already in the cupboard and cumquat chutney, but they're really sour! Thanks for sharing your recipe. Kate from Food from our life.
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