Red pepper & tomato relish

MAKES 4 JARS

Mum makes a lot of preserves and chutneys, but just when I think I’ve tried them all, she makes this knockout relish. OMG, it is my new favourite! Thanks, Mum.

500g ripe tomatoes

4 large red peppers

2 large onions

2 tbsp salt

2 cups white vinegar

1 tbsp mustard seeds

1½ cups sugar

¼ tsp paprika

¼ tsp turmeric

1 Skin the tomatoes by immersing in boiling water for a few seconds, then sliding the skin off and chopping.

2 Cut the peppers in half, remove the seeds and membranes, then slice thinly. Finely chop the onions.

3 Put the tomatoes, peppers and onions in a colander and sprinkle with the salt. Leave for a few hours or overnight.

4 In a large saucepan, combine the vinegar, mustard seeds, sugar and spices. Bring to the boil and stir until the sugar has dissolved.

5 Drain the salted vegetables, rinse and drain well, then add to saucepan. Bring to the boil, then lower the heat. Simmer for about 45 minutes, stirring every so often to prevent sticking, by which time the relish should be lovely, syrupy and thick.

6 Ladle into sterilised jars and cover with a lid when cooled.