Spicy Tomato Relish

Serves 30

  • 2 large red onions

    2½ kg ripe tomatoes

    150g raisins, coarsely chopped

    6 cloves garlic, crushed

    10 small red chillies, seeded and finely chopped

    juice and peel of 1 lemon (peel cut into long strips)

    2 tablespoons grated ginger

    3 teaspoons ground allspice

    2 teaspoons ground cloves

    3 teaspoons salt

    2 cups apple cider vinegar

    2 cups Bundaberg Sugar (White or Raw depending on preference)

    1 tablespoon cornflour

    2 tablespoons apple cider vinegar (extra)

1. Place onions in a food processor and process until finely chopped; place in a large saucepan. Cut tomatoes into halves and process in batches until chopped, but not pureed (there should still be chunks of tomato visible). Add to onions, along with all other ingredients, except for cornflour and extra vinegar. Bring to the boil, stirring occasionally. Boil, stirring occasionally, for 1–1½  hours or until starting to thicken.
 
2. Reduce heat and simmer for 30 minutes or until very thick. Stir often to stop mixture sticking to base of pan.

3. Combine cornflour with extra apple cider vinegar. Add to tomato mixture and simmer, stirring for 2 minutes .Turn off heat and let stand for 10 minutes, then spoon into clean warm jars and seal. Turn the jars upside down for 2 minutes, then invert and leave to cool.