Nana's Tomato Relish

Here is the recipe for my Great Nana Johns's tomato relish. This relish reminds me of all of our cherished family recipes that I remember eating as a child. These days, I enjoy this relish on sandwiches, burgers, and in stews! I hope it brings as much love to your kitchen as it does mine.

Ingredients:

- 6lb (2.7kgs) ripe tomatoes

- 2lb (900g) brown onions

- 2tbls salt

- 375ml brown or malt vinegar

- 2lb (900g) white sugar

- 8tbls flour (or cornflour)

- 2tbls curry powder

- 2tbls mustard powder

Method:

- Dice the tomatoes and onions*, and place in a large mixing bowl. Sprinkle with salt, and leave in the fridge overnight.

- Drain off as much liquid as you can, and add to a saucepan.

- Add vinegar and sugar, giving it a mix until well combined

- Bring to a rolling boil, and continue to boil for 1 hour. Make sure to stir occasionally so that the bottom doesn't burn.

- Once boiled, take off the heat until it is no longer boiling.

- Mix your flour, curry and mustard powder together in a bowl or jug, and add just enough water to turn into loose slurry.

- Once your relish is no longer boiling, add your slurry. It's very important that it isn't boiling when you add the flours, as the flours will clump and not mix evenly through the relish!

- Return to a very low heat for a few minutes, until the relish has thickened.

- Disperse among hot, sterilised jars**, and add the lids while mix is still hot***.

- You can store these at room temperature if properly sealed, otherwise leave them in the fridge!

Notes:

* The tomatoes cook down but the onions keep their shape so be sure to cut onions small enough that you'd like to eat in a chutney!

** To sterilise your jars, you can either boil them gently in a pot of hot water, place them in a hot oven, or put them through the dishwasher.

** As the relish cools down, it'll seal the lids. If you're relish is too cool when jarring, a proper seal wont form and you risk growing some nasty bacteria!