Prep 1 hr
Cook 10 mins
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.
- 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
- 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.
Just made this and it's FAB, I've made some for all the family using my left over tomatoes from the greenhouse and my own apples. It's really delicious. Great recipe
I wondered having had vinegar and turmeric up my nose...but I don't wonder anymore. This is WONDERFUL!I took the fruits and vegies out with a flat wire gravy wisk, added 1 tablespoon flour mixed with 1/4 cup water back to the "broth," and let it go for about 10 minutes. (We like things thick.) The taste of this stuff is fabulous, my husband said so, daughter came out and ate some, and there's your answer for 5 stars; she so picky!! Then after awhile I tasted it and YES!!! I'll be feeling really good about giving this in holiday gift baskets. I would give this 10 stars if I could! And it looks lovely, too. NOTE: I processed these 1/2 pint jars for 10 minutes in a water bath.
I chose this recipe for the Oz/NZ Regional tour. Easy to prepare and delicious served alongside the herbed roast I cooked. Thanks for sharing!