Wednesday, October 15, 2008

Tomato Relish Recipe

Makes about 375ml (1 1/2 cups).

This sweet and tangy tomato relish can be made as mild or hot as you like. The heat level will depend on the type and amount of chilli used, and whether the chilli seeds and ribs are included (remove them for a milder relish).

Serve a dollop of relish with rissoles, pies, or quiches, or add to sandwiches or hamburgers.

We use a 20ml tablespoon and 250ml measuring cup for all of our recipes.

400g ripe tomatoes (about 3 medium tomatoes)
1 tablespoon (20ml) oil
100g very finely diced red onion (about 1/2 large onion or 1 small onion)
1 medium red chilli, very finely diced (adjust the amount of chilli according to taste)
2 large garlic cloves, peeled and crushed
60g (1/4 cup, very firmly packed) brown sugar
62ml (1/4 cup) malt vinegar (brown vinegar)
Salt and pepper, to taste

Cut a shallow cross, about 3cm long, through the skin on the base of each tomato.

Place tomatoes in a medium-sized heatproof bowl. Boil enough water to cover tomatoes. Pour boiling water over tomatoes.

Leave tomatoes in the water for 40 seconds (the skin may or may not split and curl away from the tomato flesh).

Remove tomatoes from the water.

Use a knife or your fingers to lift the edges of the tomato skin and peel it off.

Finely dice the peeled tomatoes. ©

Heat oil in a medium saucepan over medium heat. Add the onion and chilli.

Cook onion and chilli, stirring occasionally, until onion has softened (about eight minutes). Add garlic.

Cook onion mixture for another minute, stirring constantly.

Add chopped tomato, brown sugar, vinegar, salt and pepper to the saucepan and stir to combine.

Increase heat to high until the mixture boils, and then reduce heat to low so the mixture is simmering. Simmer, uncovered, stirring occasionally, until the mixture is thick (about one hour).

Store relish in a covered container in the refrigerator. We store the relish for a day or so before using to allow the flavours to develop.


Blogger devan said...


I actually loves the way you describe the steps in dishing out this dish. Very precise. Keep up the good work!


15/10/08 8:10 pm  
Anonymous Anonymous said...

yum, does this taste like a thicker version of sweet chilli sauce?

16/10/08 10:10 am  
Anonymous Anonymous said...

That looks absolutely gorgeous! How long would you say it would keep refrigerated? I'm thinking of making a bigger batch!

16/10/08 3:31 pm  
Anonymous Anonymous said...

The recipe looks great! I'm just wondering, can i use something else as a substitute for the brown vinegar?
Thanks :)

19/10/08 12:40 pm  
Blogger Amanda and Debbie said...

The relish is thicker than sweet chilli sauce but not as sweet. Unlike most types of sweet chilli sauce, the relish has a lot of tomato flavour.

Unfortunately, we aren't sure about the maximum keeping time as we haven't kept the relish for longer than a week.

White vinegar would be a suitable substitute for the brown vinegar in this recipe.

22/10/08 6:50 pm  
Anonymous Anonymous said...

Hi, can i use balsamic vinegar as substitute?

8/7/09 6:43 pm  
Blogger Amanda and Debbie said...

We haven't tried using balsamic vinegar in place of the malt vinegar, so we aren't sure how well it would work. If you try it, we'd love to hear how the relish turns out.

18/7/09 6:45 pm  
Anonymous Anneliese said...

Hi Amanda and Debbie, I'm currently living in northern Spain with no relish to be found anywhere, so thank goodness for your recipe. I have made it a few times now and we love it!

I can't get malt vinegar so to make up the quantity I use 3/4 white wine vinegar and 1/4 balsamic. It is delicious and tangy.

I made a double batch two days ago and it's almost gone. The guys are putting it on everything! I can not rate this recipe highly enough.

Thank you

5/9/09 1:20 am  
Anonymous Anonymous said...


This is my second try at making relish (the first one tasted horrible, not this recipe), this recipe one however gives you clear instructions all the way through and the end result is really scrummy. I will be keeping this recipe and will be using it again.


4/10/09 1:44 am  
Anonymous Anonymous said...


This dish look not appertizing but when i tryed it it was really nice :P


5/2/11 9:48 pm  
Anonymous Mari said...

The relish was delicious! Thanks for sharing your recipe and for showing us the easy steps.
Next time I'll use less sugar and less pepper 'cause it came out too sweet and spicy, but that's just a personal opinion ;)

8/3/11 3:32 pm  
Anonymous Anonymous said...

This is beautiful! I felt like I was on Masterchef when cooking this. I learnt some new skills! It turned out so yummy, it was a perfect balance of sweet and acidity. I love it! I made it to go with the Zucchini, Pumpking and Fetta Cake recipe. Beautiful!

12/8/12 2:34 pm  

Review this recipe/article

Subscribe to Post Comments [Atom]

Have you made this? Share a photo in our Flickr group.

<< Home