Tomato & Onion Relish
Makes 2 cups or relish
Salads & Sides
Saucy
Vegetarian
Crowd Pleasers
Gluten Free
This homemade condiment is easy to make and stores in the fridge for at least a week. Excellent with veggie frittata, hamburgers, cold meat, toasties or with a savoury, hot brekkie… yum!
Prep time - 20 minutes
Cook time - 30 minutes
Ingredients
- 3 large brown onions, peeled & thinly sliced
- 2 tablespoons extra virgin olive oil
- 6 cloves garlic, peeled & finely chopped
- 1 small red capsicum, diced
- 2 fresh tomatoes
- 2 x 400g tins tomatoes
- 1 teaspoon turmeric powder
- ½ cup currants
- 2 tablespoons black mustard seeds (or poppy seeds)
- ¾ cup water
- 2 tablespoons brown sugar
- 2 tablespoons balsamic vinegar
- 1 teaspoon hot english mustard
- 1½ teaspoons chicken stock powder (Massel chicken stock powder is vegan & gluten free)
Cooking Steps
1
Heat oil in a large saucepan, sauté onion until caramelised. Add capsicum, garlic & chillies, add turmeric, paprika and mustard seeds, cook for a further couple of minutes on a low heat.
2
Add fresh and tinned tomatoes, water, currants, bay leaves, sugar, vinegar, mustard and chicken stock powder. Cook on a low heat for about 25-30 minutes, until relish has reduced and thickened.
3
Season with salt, to taste, drizzle with extra olive oil and pour relish into clean airtight jars or containers.
Store in the fridge…ready to grab whenever you fancy!