Kathy’s Nana Lamb’s Recipe
Ingredients
- 12 Large ripe tomatoes
- 4 Medium onions
- Handful (woman’s) of salt
- Malt Vinegar
- 1 Tbsp Curry Powder
- 1/2 Tbsp Mustard Powder
- 5-6 Chillies OR 1/2 tsp Cayenne Pepper
- 3 Cups Sugar
- Pinch of Ginger
- Pinch of Ground Cloves
Method
- Cut tomatoes, onions, and add salt. Leave covered for 12 hours.
- Pour off liquid. Cover with vinegar.
- Prepare bottles – wash in hot water and sterilize in oven at 100 degrees for 30mins.
- Boil for 5 mins.
- Mix curry, mustard, chillies, ginger cloves with a little vinegar (to make a runny paste) and add to boiled tomatoes with sugar, and boil for 45mins-1hr.
- Boil the lids for a couple of minutes, pour relish into bottles, add lids.
Note: lid suction must be created as the bottles cool, otherwise a seal is not obtained and you should refrigerate. Use relish within a year or two.