Weekend Herald - Canvas - - ANNABEL LANGBEIN -

Ready in 2 hours + stand­ing Makes about 5½ cups

2 kg ripe toma­toes, chopped

2 large onions, chopped

1 Tbsp salt

1 Tbsp curry pow­der

1 Tbsp mus­tard pow­der

1 tsp chilli flakes (op­tional)

1 cup white wine or malt vine­gar

1 cup sugar 2 Tbsp corn­flour

1 Tbsp cold wa­ter

Place toma­toes and onions in a non-cor­ro­sive stain­less-steel or plas­tic con­tainer and sprin­kle with salt. Leave to stand for at least 4 hours and up to 12 hours. Strain off and dis­card the liq­uid pro­duced. Place drained toma­toes and onions in a large pre­serv­ing pan with curry pow­der, mus­tard pow­der, chilli pow­der, if us­ing, and vine­gar. Bring to a boil and boil about 15 min­utes. Stir in sugar un­til dis­solved, then con­tinue to boil gen­tly for an­other 1 hour 15 min­utes. Mix corn­flour to a paste with cold wa­ter. Stir into the boil­ing sauce un­til very slightly thick­ened (about 2 min­utes). Re­move from heat, pour into ster­ilised jars or bot­tles and seal with lids. Tomato Rel­ish will last for months in sealed bot­tles or jars.

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