Chilli Tomato Relish

SPICY TOMATO RELISH - RECIPE FEATURE IMAGE

This rich, spicy chilli tomato relish is made with canned tomatoes, onions and basic pantry spices. You will love the way the warm spices transform cold cuts, sandwiches, cheese and pretty much anything you add this to!

Course Condiment

Cuisine American, Australian, English

Keyword Condiment

Prep Time 10

Cook Time 1

Total Time 1 10

Servings Jars

Calories 830kcal

Equipment

Large Heavy Based Saucepan
Stainless Steel Jar Funnel
Stainless Steel Ladle

Ingredients

800 g Diced Tomatoes (canned or tinned)
2 Brown Onions (diced, 270g once chopped)
1 Red Onion (diced, 360g once chopped)
250 g White Sugar
250 g Brown Sugar
10 g Curry Powder (2.5 tsp)
16 g Salt (2 tsp)
9 g Pepper (3 tsp)
4 g Mustard Powder (2 tsp)
8 g Mustard Seeds (2 tsp)
250 g White Vinegar
8 g Garlic Powder (2 tsp)
3 g Onion Powder (2 tsp)
3 g Ginger (1 tsp)
6 g Fennel Seeds (2 tsp)
9 g Chilli Flakes (3 tsp)
1 sprig Fresh Rosemary
20 g Corn Starch (add a little water to this to make a slurry)

Instructions

Finely dice the onions (I generally just stick them in a food processor as I hate chopping onions). Add these to a heavy based saucepan, along with the diced canned tomatoes, white sugar and brown sugar, vinegar and herbs, spices and chilli. Put the sprig of rosemary in whole.
Stir everything together and slowly bring the pot to a boil before reducing the heat to a slow simmer. Stir the relish well every 5 minutes or so as its simmering. You want to keep an eye on it at this stage so the bottom doesn't catch, but you don't have to stir it constantly.
Allow the chilli tomato relish to simmer for around 40 minutes.
Now, add the corn starch slurry and stir it until it's all dissolved. At this stage you really want to stir it quite frequently to stop the bottom of the pan catching.
While the chilli tomato relish is simmering for the last 20 minutes, pour boiling water into your jars and allow to sit for a few minutes before carefully emptying them out.
Using a stainless steel jar funnel and ladle, carefully fill the jars, leaving around 1cm head room at the top of the jar. Place the lids on and seal immediately.
At this point you can just leave the jars to cool on the counter and store in the fridge.
Alternatively, if you are familiar with canning, you can place the sealed jars into a saucepan of water and boil for 10 minutes to make the chilli tomato relish shelf stable.

Notes

Jars - this recipe will fill 3 x 500ml canning jars or 6 x 250ml jars (perfect gift sizes). I tend to just use whatever jars I have available or if I'm gifting I'll look at what jar will fit in the hamper I'm putting together.

Onions - I've used brown onions (yellow onions) and red onions for this recipe. If you only have one type of onion that is fine, it works well with yellow or red onions.

Shelf Life - this chilli tomato relish doesn't stick around long in my house so I tend to skip the water bath and just keep it in the fridge. Once open, it will last around 2 weeks. If you're wanting a shelf stable relish then you will need to follow canning procedures and water bath for 10 minutes after sealing the lids.

Nutrition