Smoky Tomato And Chilli Relish


Makes two 400 ml jars of relish.
Note: the onions, cloves and chillies can all be chopped together in a food processor.
Note: to peel the tomatoes, cut a cross into their base, submerge them in boiling water for ~1 minute and then the skin usually peels off.



  1. Fry the onions, garlic, chillies and mustard seeds in olive oil until the onions are soft.
  2. Add the tomatoes and cook until the tomatoes are soft and broken down; if any hard bits remain take a potato masher to them in the pan.
  3. Place two clean jam jars and two lids in the oven and set heat to 200 C.
  4. Add the smoked paprika, vinegar and sugar to the pan and simmer for 45 minutes or until the relish is as thick as you would like.
  5. When the oven has come to temperature, leave the jars/lids in it for 20 minutes.
  6. When the relish is at the right consistency, add salt to taste.
  7. Remove the jars from the oven, spoon the relish into them and close the lids while the jars are still very hot.
  8. Wait a week for the flavours to develop before consuming.

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