Bush Tomato Relish
A tasty relish with extra nutrition! Use the recipe below to make relish for cheese on crackers or sandwiches. Multiply the ingredients by 3 if you want a couple of jars of relish for the pantry. This recipe is Cate’s adaptation of Pete’s Mum’s well sought after tomato relish recipe.
1½ tsp Kaiyu Superfoods sun-dried and ground Bush Tomato
100g onion- chopped finely
350g tomatoes- chopped and skin on
½ tsp crushed garlic
1½ tsp curry powder
1½ tsp mustard powder
⅓ cup vinegar
½ cup brown sugar
Dash of Olive oil
Pinch of salt to taste
Cook the tomatoes in a saucepan (see notes) with the lid on until some liquid comes out and then continue to boil stirring occasionally until they soften and break down. Meanwhile, saute the onion in the olive oil in a frypan. When the onion is see through, add the garlic, sugar, curry powder and mustard powder. Cook for a couple of minutes and then add this mixture and the vinegar to the cooked tomatoes . Continue to gently boil the tomato mixture until it is thick, stirring more frequently when it starts to thicken. It is ready when it is thick and drips very slowly from the spoon. Let it cool slightly and spoon into a warm sterile jar. If you intend to eat it within a few days, let it cool completely and then store it in a container in the fridge. Enjoy!
When cooking the chopped tomatoes you may need a splash of water in the bottom of the saucepan depending on how juicy your tomatoes are. We used fresh tomatoes from the garden that were very juicy so the tomatoes did not stick to the bottom. However, sometimes store bought tomatoes do not have much juice in them so you may need the splash of water!