Curried Tomato Relish Recipes

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CURRIED TOMATO RELISH



Curried Tomato Relish image

This is a gorgeous relish to go with most meats and fabulous in sandwiches with cheese, great to serve as a relish with cheese and antipasto platter.

Provided by Stay in the Bay NZ

Categories     Chutneys

Time 1h10m

Yield 8 8 jars relish approx, 8 serving(s)

Number Of Ingredients 12

1 1/4 kg firm tomatoes
1/2 telegraph cucumber
500 g onions
3 large apples
2 tablespoons salt
3 cups cider vinegar
2 cups sugar
4 tablespoons curry powder (hot)
2 tablespoons flour
2 tablespoons turmeric
2 garlic cloves, finely chopped or 1 tablespoon minced garlic
1/2 cup water

Steps:

  • Blanch Tomatoes to remove skin.
  • Chop peeled tomatoes into cubes, cut peeled onions into 1cm cubes, cut peeled and cored apples into 1cm (½ in) cubes, peel cucumber and cut into cubes taking out the seeds.
  • Combine tomatoes, onions, cucumbers and apples in large bowl, sprinkle salt over - cover and stand for a few hours overnight.
  • Combine vinegar and sugar in large pan, stir over heat until sugar dissolves. Bring to boil, add drained vegetables, bring back to boil, reduce heat. Simmer 10 minutes.
  • Mix flour, curry powder, garlic and turmeric to smooth paste with water, add to pan, stir until mixture boils and thickens. Reduce heat and simmer 10 minutes, or slightly longer to get to the consistency that you like.
  • Remove from heat, pour into sterilized jars.

Nutrition Facts : Calories 336.2, Fat 1.2, SaturatedFat 0.2, Sodium 1763.5, Carbohydrate 79.6, Fiber 6.5, Sugar 66.2, Protein 3.2

CURRIED TOMATO RELISH



Curried Tomato Relish image

This is such a wonderful canning recipe. I use these tomatoes for "everything" from my Spaghetti sauce, soups, stews to Salas's. My DH & I love putting them up as this recipe was handed down to my DH's from his grandmother. My DH helped make this canning recipe with his mother for years it is a favourite of his and mine! We get our tomatoes from a farmer's family who have grown beautiful hot house tomatoes for year's. I was told by my MIL & DH that I had incorrectly titled the tomato recipe OOPS! Bon Appétit!

Provided by oilpatchjo

Categories     Vegetable

Time 3h20m

Yield 4-5 quarts, 20 serving(s)

Number Of Ingredients 9

8 lbs tomatoes (red ripe or green)
2 lbs sugar
4 tablespoons salt
1 tablespoon curry
1 tablespoon dry mustard
2 tablespoons cornstarch or 2 tablespoons flour
2 lbs vidalia onions (sliced)
26 ounces white vinegar
2 ounces white vinegar, aside for mixing dry ingredients

Steps:

  • Cut tomatoes & slice onions put in a very large pot.
  • Sprinkle with salt.
  • Let stand overnight.
  • Drain liquid off.
  • Cover with vinegar and bring to a boil.
  • When tomatoes are boiling add sugar.
  • Boil for 30 minutes.
  • Add mixture of mustard, curry with 1 oz of vinegar.
  • Boil for 20 minutes longer.
  • Mix flour or cornstarch with 1 oz of vinegar.
  • Add to boiling tomatoes boil another 10 minutes.
  • Put in sterilized jars with clean dry sealers.
  • Note: boiling time depends on how thick you want the tomatoes for the final product.

Nutrition Facts : Calories 242.7, Fat 0.6, SaturatedFat 0.1, Sodium 1408.1, Carbohydrate 58.5, Fiber 3, Sugar 52.2, Protein 2.2

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