Curried Tomato Relish

"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."
photo by Chef PotPie photo by Chef PotPie
photo by Chef PotPie
photo by Chef PotPie photo by Chef PotPie
Ready In:
1hr 10mins
8 8 jars relish approx




  • 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.

Questions & Replies

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  1. Sandra kim shearer
    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
  2. Chef PotPie
    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.
  3. Dreamgoddess
    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!
  4. JRMIN
    I have made this for years. Delicious on cheese toasties1



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