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

1. Cut tomatoes, onions, and add salt. Leave covered for 12 hours.
2. Pour off liquid. Cover with vinegar.
3. Prepare bottles – wash in hot water and sterilize in oven at 100 degrees for 30mins.
4. Boil for 5 mins.
5. 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.
6. 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.