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Lesley’s Tomato Relish
Posted By Helen Jackson On January 25, 2010 @ 11:48 pm In Jams, Jellies and Chutneys,Recipes | 2 Comments
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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