Margaret’s ‘Inverlaul’ tomato relish
This is our favourite tomato relish. A dear, old friend, Margaret Benjamin made this for her family for years. Now her family have to make it for themselves, and they continue to love it. The recipe came from Margaret’s mother who lived on the family property, “Inverlaul”, in central Victoria, Australia. She kindly shared it with me, hence, I call this Margaret’s ‘Inverlaul’ tomato relish.
I serve this relish with lamb, meat terrines, other charcuterie, ham plus chicken and duck!. Add it to your cheese platter too, as it is delicious with a good tasty cheese.
Makes 12 medium sized bottles
3k tomatoes
1k brown onions
1k sugar
2 tbsp curry powder
3 tbsp mustard powder
1 tsp to 1 tbsp cayenne, depending on your preference. I prefer 1 tablespoon.
2 tbsp salt
1 cup brown vinegar – do not be tempted to add more liquid
Peel, slice, chop tomatoes and onions, place in two separate bowls. Sprinkle with salt, one tbsp or so for the tomatoes and less for the onions, and leave for 12 hours or overnight, to sweet out the juices. Strain off the juices.
Place the tomatoes and onions in a large saucepan, with the sugar, cayenne pepper and brown vinegar. Do not be tempted to add more liquid as the tomatoes quickly release much moisture. Stir gently and bring slowly to the boil, simmer for 5 minutes. Mix mustard and curry with some of the liquid from the pot, stir into a paste and add to the tomatoes mixture in the saucepan. Simmer gently for one hour. Stir frequently as it burns easily.
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- Fresh local tomatoes
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- Chopping, chopping
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- The relish is fabulous with this duck terrrine
Check after the first hour – it may require more cooking. I often cook it for another hour.
To sterilize jars: Heat 12+ bottles in oven, for 15 minutes to sterilize. Pour/spoon mixture into warm bottles, cover with cellophane covers, secured with elastic bands, and replace the lids on jars. Cover with attractive material, tie and label.
A dear, old friend, Margaret Benjamin made this for her family for years. Now her family have to make it for themselves and they continue to love it. The recipe came from Margaret’s mother who lived on the family property, “Inverlaul”, in central Victoria, Australia. Hence, I call this Margaret’s ‘Inverlaul’ tomato relish.
