02 February 2011

what're you using for bait - releesh?!

I love a tasty relish.  On crackers, as part of a salad sandwich, on pizza, with sausages.  I'm sure the list is as endless as Bubba's uses for shrimps.  Anyhoo, having made a few onion relishes before, it felt like time for a change.  Also, the fact we have tomato plants which appear to be on some kind of producing-steroid played a part.  So, tomato relish!  Jan (KB's mum) makes a really tasty one, which I have it on authority from the lady herself, is based on the good ol' recipe from Edmonds.  With a few additions and tweaks, of course (extra chillies, don't bother with skinning the toms).  So we've given it a go.  We did skin the tomatoes but for the next batch won't bother.  Tedious and unnecessary.  Here you go - tasty tasty tomato relish, tweaked and then a little more! 

1.5 kg tomatoes
4 red or brown onions, quartered (and probably even a little smaller)
2 tbsp salt
2 cups brown sugar
2 1/4 cups malt vinegar
4 chillies (we used 2 jalapeno and 2 long long skinnys)
lemongrass stalks (we used 3)
1 tbsp dry mustard
1 tbsp curry powder
2 tbsp flour
1/4 cup malt vinegar
  1. If you are going to skin the tomatoes either blanche them briefly in boiling water, to lift the skins away a bit or, as we did, grill them until the skins begin to split, then remove.
  2. Quarter tomatoes and place in a non-metallic bowl with the onions.  Sprinkle with salt and leave for 12 hours (the salt will draw the liquids out of the veges). 
  3. Drain off liquid formed and put vegetables into large pot with first measure of vinegar, sugar lemongrass and chillies.  Boil gently for 1.5 hours, stirring frequently.  You may want to blitz it a little with a blender wand, if it's too chunky (we did). 
  4. Mix mustard, curry, flour and second lot of vinegar into smooth paste. 
  5. Remove lemongrass stalks (discard) and stir paste into the relish.  Boil for 5 minutes.
  6. Pack into well-cleaned and dried jars.  Put lids on straight away, wipe away any drips and pop into the pantry for a month or so (or eat straight away, but it's good if they can be rested for a bit). 
NB: Just made another batch, with skins on - we didn't leave them for the full 12 hours and, because skins were on, they didn't release as much liquid, making for a runnier relish.  Still good, but not as sticky as first lot.  Probably needed to leave them a good 12 + hours. 

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