Nariel Tomato Relish


• 2.5 kg ripe tomatoes - skinned 
• 1 kg onions - sliced
• Cider vinegar (1–2 litres)
• 750g sugar

• 3 Tbspn mustard powder
• 2 Tbspn curry powder
• 1/2 handful of salt
• 1 large cup plain flour


Chop the tomatoes, put in a large bowl and sprinkle liberally with salt. Cover, stand overnight.

Place in a bowl, sprinkle liberally with salt. Cover, stand overnight.

The next day, drain off the liquid from both tomatoes and onions. Combine them in a large pan, press down, and just cover with best quality vinegar (I used cider vinegar). Bring to the boil. Add the sugar, stir well.

Next, make the spice paste! Gradually mix the dry ingredients with about ½ cup vinegar to make a paste.

Add the spice flour paste to the saucepan, mix well. Simmer together for 2 hours, stirring occasionally to avoid the mixture sticking to the base.

Bottle in hot jars, seal while hot.

I found it took a lot longer than 2 hours to cook to a reasonable thickness. You can thicken it further by mixing in either a mixture of flour and vinegar, or cornstarch and water.

If you're using a gas stove, use a heat diffuser to keep the heat as minimal as possible.