Homemade Tomato Relish

Homemade Tomato Relish

Tomato relish has never tasted so delicious. Strengthen or weaken to your preferred taste. Our big batch below will make approximately 2.2kg


  • Chopping Board and knife
  • Large pot
  • Bowl
  • Tray (preferably deep dish)
  • Tea towel
  • Teaspoon 
  • Tablespoon
  • Wooden spoon
  • Ladle
  • Jars


  • 2kgs ripe tomatoes
  • 3 medium onions
  • 4 tbs salt 
  • 2.5 cups castor sugar
  • 2.5 cups white vinegar
  • 5 tsp curry powder
  • 2 tsp mustard powder/paste
  • pinch of cayenne pepper
  • 4 tablespoons of plain flour
  • 1/2 cup of white vinegar (to mix powders into a paste)


Day One

  1. Slice a cross on the bottom of each tomato. Boil water in a large pot and add tomatoes for 2 mins. Put cold water into a bowl and transfer tomatoes from the boiling water to the cold water. Easily peel the skins off the tomatoes. Discard the skins into your compost bin.
  2. Dice the onion and tomatoes and spread out over a tray (preferably deep dish). Sprinkle over salt and cover with a tea towel and let rest for at least 12 hours. 

Day Two

  1. Drain liquid from onion and tomato mixture. Add onions and tomatoes to a pot and add vinegar and sugar. Heat mixture and stir to dissolve sugar.
  2. Bring to a boil & simmer for 10 minutes. Skim any foam off the mixture.
  3. Mix curry & mustard powder with flour and cayenne pepper. Add vinegar and stir into a paste.
  4. Add paste to the simmering onion & tomato mixture.
  5. Simmer the mixture for 20-30 minutes, stirring occasionally to prevent sticking. The mixture will begin to thicken. Depending on your cookware and heat source, and preference of thickness this could take up to an hour.
  6. When the desired consistency is achieved, turn off the heat and let cool slightly.

Water-Bath Canning

  1. Ladle Tomato Relish into clean jars, leaving 1 cm of space from the top of the jar. Make sure to tap the jar to de-bubble and adjust the amount of relish if needed.
  2. Wipe down the rims of each jar. Place a new canning lid on each jar and screw on a ring.
  3. Place in a water bath canner or pot with hot water (make sure you have a wire rack on the bottom of the pot to keep the jars from sitting directly on the pot). Make sure water is covering the jars by 2 cm and boil for 15 min. 
  4. Turn off heat and let jars cool in water for 5 minutes.
  5. Remove jars from the water and set them on a clean kitchen towel for 24 hours.
  6. Once cool, remove rings, wipe down jars, and put in the pantry to enjoy! Keeps for 18 months.

How to use your homemade tomato relish:

  • Spread onto sandwiches or rolls
  • A dollop on the side of eggs
  • Pizza sauce substitute
  • Used with antipasto as a bread dip
  • Spread on bruschetta for a flavour twist

Customise your tomato relish:

  • If you prefer your relish sweeter, add 1/2 cup more sugar
  • If you prefer your relish tangier, add 1/2 cup more vinegar
  • Add some herbs & spices for a twist - rosemary / basil / turmeric and black pepper.


Yes, you could reduce the amount of sugar by half.
The only difference may be that the consistency may not be as thick.


What if you prefer your relish less sweet, does the recipe work with less sugar (maybe half the amount)???

Mikey long

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