Posted: 12/10/2012 at 07:25
and am now looking for a recipe to do a yellow relish.
Zoomer, here's my recipe for relish. I grow a yellow French heirloom variety called Jaune Negib 'specially for it but it works for toms of any colour.
Per roughly 2kg of toms:
The toms, coarsely chopped. I leave the skins on for texture.
A couple of cups of chopped onions.
Ditto seeded and cored capsicums.
Combine the chopped veg in a baking dish or similar large enough to spread out the veg. Salt well, stir well, cover with plastic wrap and leave overnight.
Next day, drain off the liquid the veg has shed. Put them into a pot, add enough malt vinegar just to cover them. Bring to the boil and simmer till the onion and capsicum are cooked.
Add 400g sugar and simmer, stirring, till it dissolves. Add 1 tbsp of salt and spices of your choice. I use 1 tbsp of curry powder, 1 tbsp mustard powder, a dash of tumeric and some cayenne powder.
Simmer till it reduces to the consistency you want, then taste and adjust seasonings if need be.
Then bottle in sterilised jars.
It's good stuff.