Lesley’s Tomato Relish

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  • 3 kg tomatoes (skinned)
  • 1 kg onions, peeled and sliced
  • 1/4 bottle malt vinegar
  • 1 kg white sugar
  • 12 small red chillies
  • 1 tablespoon curry powder
  • 1 tablespoon mustard powder
  • 3 tablespoons flour


Chop tomatoes into large chunks and place in a preserving pan. Sprinkle with a handful of plain salt and let stand overnight. The next day drain off the liquid and barely cover the tomatoes and onion with vinegar. Bring to the boil then add white sugar and chillies. Mix together curry powder, mustard and flour mixed with cold vinegar to a smooth paste. Add to the tomatoes and boil for half an hour, stir frequently. Pour into sterilised jars and seal.


The recipe above has been supplied by a member of the public and has not been individually tested by Helen Jackson. Helen Jackson does not accept any liability in relation to publication of this recipe.

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2 thoughts on “Lesley’s Tomato Relish

  1. I had a recipe from an old food town magazine for Roasted Tomato Relish. I have lost it, and would love to get the recipe again. Please