Aunty Hilda’s secret tomato relish recipe

Hinterland Homesteading with Racheal Pascoe

I will probably get told off at the next family gathering for sharing too much, but you guys need to have this recipe! It is for Aunty Hilda’s delicious tomato relish. Go out and buy the cracker biscuits and cheese to go with it now! You are going to love it.

My tomatoes here at home have really found their feet and I have green fruit everywhere. Before long I will have too many tomatoes on the kitchen bench and be wondering what I should do with them. When we get the beautiful warm weather, I always have lots ripen at the same time. I try to leave the fruit on the plants to ripen in the sun. I do lose some to birds and possums, but I am happy to share some.

Frozen stash of homegrown tomatoes

I always keep a large container in the freezer for all sorts of ripe tomatoes. If you know you won’t get to use them fresh, don’t let them go to waste. Wash them and pop them in the freezer. Even the cherry tomatoes! Just keep adding to your little store of tomatoes. In no time at all they will make a beautiful batch of tomato sauce or relish.

By the way, don’t be put off by the skins on the cherry toms. Don’t try to peel them, just use a stick mixer to cut up the skins when the mixture is simmering away.

My favourite way to cook with lots of delicious summer toms is to make relish!

(Tear this page out or take a pic of the article for your reference.)

Ingredients

3 lb ripe tomatoes
1 lb onions
1 lb sugar
2 cups brown vinegar
1 tbsp curry powder
1½ tbsp dry mustard
2 tbsp cornflour
Salt and pepper to taste

NB: One pound (lb) equals about 0.45kg.

Method

Scald your tomatoes by immersing them in boiling water for a few minutes, then dip them in cold water. Peel all tomatoes.

Add the chopped onions to the tomatoes, sprinkle with salt and allow to stand overnight.

The next morning, put into a large saucepan with one cup of vinegar and the sugar. Boil gently for one hour.

Moisten the dry mixture with the remaining one cup of vinegar and stir into the tomato mix. Simmer gently for a further hour, stirring regularly.

Heat your clean jars in the oven prior to filling with the relish mix. Carefully fill each jar. Once you put the jar lids on and they cool a little, you will hear all of the tin lids ‘pop’ and seal. Once they are sealed, you can store them in a cool place for up to six months.

There are all sorts of tomato relish recipes on the internet. You might wonder what is so special about this one? Well, it is certainly the brilliant mix of flavours. 

The ratio of tangy and sweet, spicy and smooth … it really is the best. Once you try it, you will love it, I am sure.

I have people who often ask me for this tomato relish! It is a lovely gift to give and please go ahead and share the recipe too. With Christmas coming, it could be a nice gift to give – a jar of homegrown and homemade relish with some cracker biscuits.

Happy homesteading, everyone!