The Best Tomato Relish – A Flavour-Packed Classic
Prep Time: 45 minutes
Cook Time: 2 hours 30 minutes
Resting Time: 12 hours
This homemade tomato relish is a flavour-packed classic that outshines anything store-bought! Made with ripe, juicy tomatoes, onions, and a perfectly balanced blend of spices, this relish is sweet, tangy, and slightly spicy. It’s the perfect companion for bacon and eggs, sandwiches, meats, cheese platters, burgers, and more.This recipe has been a favourite in my kitchen for years, winning over customers in cafés and restaurants. It’s easy to make in bulk, stores well for months, and also makes a thoughtful homemade gift. Whether you’re spreading it on a burger or serving it alongside your favourite dishes, this tomato relish is sure to become a staple in your home.
Ingredients
Full Batch
- 4 1/2 kgs tomatoes
- 1 1/2 kgs onions
- 1/3 cup salt
- 1250 to 1500 mils white vinegar
- 1250 grams white sugar
- 3 tablespoons mustard powder
- 2 tablespoons curry powder
- 1 teaspoon cayenne pepper
- 1-3 tablespoons cornstarch or flour mixed with a little cold water to make a thickening slurry at the end.
Half Batch
- 2 1/4 kgs tomatoes
- 750 grams onions
- 3 tablespoons salt
- 700 mils white vinegar
- 700 grams white sugar
- 1 1/2 tablespoons mustard powder
- 1 tablespoon curry powder
- 1/2 teaspoon cayenne pepper
- 1-3 tablespoons cornstarch or flour mixed with a little cold water to make a thickening slurry at the end.
Instructions
Same for both Full and Half Batch
- 1️⃣ Prepare the Tomatoes
- Cut a small slice off the core end of each tomato.
- Place the tomatoes cut side down on baking trays lined with baking paper.
- Bake in a moderate oven until the skins become wrinkly and soft.
- Once cool enough to handle, peel off the skins easily and transfer the peeled tomatoes to a large pot.
- 2️⃣ Prepare the Onions
- Peel and slice the onions into thick half-moon slices.
- Layer the sliced onions on top of the tomatoes in the pot. Do not stir.
- Sprinkle salt evenly over the top. Do not stir.
- Cover the pot and let it sit overnight at room temperature.
- 3️⃣ Drain & Cook the Relish
- The next day, drain off as much liquid as possible and discard the excess liquid.
- Add enough white vinegar to barely cover the tomatoes.
- Place the pot on the stove and bring it to a boil.
- Stir in the white sugar and continue stirring until fully dissolved.
- 4️⃣ Add the Spice Mix
- In a separate bowl, mix together mustard powder, curry powder, and cayenne pepper.
- Once the relish mixture is boiling, stir in the spice mix thoroughly.
- 5️⃣ Simmer the Relish
- Reduce the heat to a gentle simmer and let it cook for 1.5 to 2 hours, stirring occasionally.
- Skim off any foam or scum that rises to the surface for a clearer, better-looking relish.
- The relish should reduce by at least one-third—if it hasn’t, continue simmering a little longer.
- 6️⃣ Thicken the Relish
- In a small bowl, mix cornflour with water to form a smooth paste.
- Slowly pour the slurry into the simmering relish, stirring constantly to avoid lumps.
- Simmer for another few minutes to cook out any flour taste and thicken the relish.
- 7️⃣ Sterilize the Jars
- Rinse clean jars under tap water and leave them wet.
- Place the wet jars and lids on baking trays in a low oven until completely dry.
- 8️⃣ Fill the Jars & Store
- While still warm, ladle the hot relish into the hot sterilized jars.
- Seal with lids while everything is still hot.
- Once cooled, tighten the lids and wipe the jars clean.
- 9️⃣ Enjoy & Store
- The relish lasts over a year in sealed jars stored in a cool, dark place.
- Once opened, refrigerate and enjoy within a few months.
Video
Notes
- Tomatoes Matter – Use ripe, juicy tomatoes for the best flavour. Overripe or slightly soft tomatoes work well too!
- Easy Skin Removal – Instead of boiling and peeling, roast the tomatoes in the oven until the skins wrinkle—this makes peeling very easy.
- Don't Skip the Overnight Step – Salting the tomatoes and onions and leaving them overnight draws out excess moisture, ensuring a thicker, more flavourful relish.
- Thickening the Relish – A cornflour (cornstarch) slurry thickens the relish at the end.
- Sterilizing Jars – To store long-term, make sure your jars and lids are properly sterilized. The easiest method is to rinse jars, place them wet in a low oven, and heat until dry.
- Storage & Shelf Life – This relish lasts over a year in sealed jars if stored in a cool, dark place. Once opened, refrigerate and consume within a few months.
- Best Ways to Serve – This relish is fantastic with bacon and eggs, cheese boards, burgers, grilled meats, savoury muffins, and even hot chips! It also pairs beautifully with mayonnaise in sandwiches and burgers. so many ways to enjoy this relish!
- Makes a Great Gift! – Homemade tomato relish in a pretty jar makes a thoughtful, delicious gift for friends and family.