tomato relish

Tomato relish recipe

THIS tomato relish recipe is best served with cured meats, crackers, cheese or a side to a breakfast dish such as the Breakfast Muffin recipe published in the October 2019 edition.


  • 800g cherry tomatoes
  • 200g capsicum, finely diced
  • 2 shallots, finely sliced
  • 2 cups white sugar
  • 1 cup white vinegar
  • 1 tbsp dried chilli flakes
  • 2 tbsp wholegrain mustard
  • 1 tbsp curry powder
  • 1 tbsp fresh ginger, grated
  • 1 tbsp cornflour
  • 1 lime


  1. Cut cherry tomatoes in half.
  2. Put tomatoes in slow cooker. Add capsicum, shallots, sugar, vinegar, chilli flakes, wholegrain mustard, ginger and cook on low for three hours, stirring occasionally.
  3. Remove lid, use a masher to break down the tomatoes. Add curry powder and juice of one lime.
  4. Mix cornflour in a dish with enough water to make a paste. Add to slow cooker and stir to thicken the tomato relish. Put lid back on the slow cooker and simmer for another hour.
  5. Remove pot from slow cooker and allow to stand and slightly cool.
  6. Sterilise jars in hot water. Spoon tomato relish into warm jars and fill. Turn jars upside down for one minute and then upright to seal jars. Allow to completely cool.

About Melissa Frohloff

Melissa is Bush 'n Beach Fishing magazine's celebrity chef. She is happy to share all her tasty recipes.

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