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Rosie’s Tomato Relish

Posted By Helen Jackson On January 25, 2010 @ 11:48 pm In Jams, Jellies and Chutneys,Recipes | 1 Comment


  • 3kg tomatoes
  • 800g thinly sliced celery
  • 7 large onions peeled and finely chopped
  • 1 cup salt
  • 2 cups white wine vinegar
  • 6 cups sugar
  • 2 large capsicums, 1 green, 1 red finely chopped
  • 50g mustard seeds




Blanch and peel tomatoes and blend in the food processor, add the celery and process.
Add the onion and salt. Drain overnight in a muslin bag.
Discard drained liquid. Pour vegetables into a large bowl and add 2 cups
white wine vinegar, 6 cups sugar, capsicums and mustard seeds.
Pour into sterilised jars and seal.

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