The original title of this recipe was ‘Bea Turner’s Tomato Relish’. I never knew Bea Turner, a long gone member of one of our churches, or where she got the original recipe. However she passed on her recipe to a friend who regularly makes jams and chutneys, who passed it to another friend when she moved away, when it was passed to me. (Some of the best recipes come like this, I think, as hand-me-downs!) There are a couple of occasions recently when I have promised this recipe to readers who have left comments: here it is … enjoy!
I have made tomato chutney recipes in the past (I know this is called relish, but what’s the difference – very little actually) however this is by far the best I have come across. I think it is the addition of the tomato purée which adds a sweet richness to the mix. Rather conveniently, it does not use a large quantity of tomatoes so, though it is worth making several batches when tomatoes are cheap, is also handy for the winter months when tomatoes are more expensive. The pepper, onion and apples should be chopped according to the size that they will be in the finished relish. I find it better to chop them finely, so small pieces are visible but do not be tempted to use a food processor unless you want a uniform coloured relish. You must use clear vinegar though using a brown one would mean dulling down the lovely rich red colouring. The spices below are as the original recipe, which is a little on the hot side for some (but not all) members of our family. The second time I made it I halved the chilli, cayenne and mustard, but then it was not spicy enough for some (but not all). You can’t please everyone … I now usually make it half way in between. I have put both these adaptations in brackets after the recipe. There are so many uses for this wonderful chutney, apart from simply serving it on the side with meats or cheeses: a mildly spiced topping for Welsh Rarebit, Pizza or Pitta Pizzas, as an ingredient in Mexican Style Chicken & Pepper Salad or Cheese & Tomato Tortilla Bake and many more …
Warning: Do not try to make a double batch in one pan. Reducing the extra liquid will be difficult and leaving it to cook down for a long time could lead to the sugars burning. I speak from experience! I apply this rule to all home made jams and chutneys: nothing worse than a bitter burnt flavour lurking in the background. I find using the widest saucepan I have gives the biggest surface area for the quick evaporation of liquid.
Tomato Relish
(Makes about 5 x 1lb jars)
1lb/500g tomatoes
1 green pepper (I like to use a large one)
1lb/500g onions
1lb/500g apples (cooking or eating)
3 cloves garlic
½pint/10 fl ozs/300ml white malt vinegar
¾lb/375g white sugar
6ozs/170g tomato purée
1 level tbsp salt
1 level tbsp paprika
1 tsp cayenne pepper (medium=¾tsp – mild=½tsp)
½tsp mixed spice
½tbsp mustard powder (medium=scant 1tsp – mild=¼tbsp)
or
1tbsp mixed English mustard (reduce for medium or mild strength)
1. Skin the tomatoes by making cross cuts in the skins, pouring over boiling water and after 30 seconds plunging them into cold water. This helps the skin to come off easier. Prepare frozen tomatoes in the same way. (If using very small tomatoes then add an extra one or two depending on size to compensate for the extra skins that are removed.) .
2. Chop the tomatoes, pepper, onions, apples and garlic.
3. Put them all in a large pan with the vinegar and purée, and simmer until tender and thick, stirring regularly to check it does not stick and burn.
4. When a spoon run across the mixture leaves a channel that does not fill up with liquid.
5. Add the sugar and spices and stir well.
6. Boil for 3 minutes.
7. Wash the jars well and sterilise. I usually do this by filling the jars with boiling water and putting the lids in a bowl of boiling water. I pour away the water just before filling each jar and immediately take the lid from the bowl and screw it on.
8. Pot while still hot into pre-prepared sterilised jars. Cool and label. This can be eaten immediately but also keeps well.
Just made your lovely beetroot chutney. Have never used beetroot in such a way before, but having tasted it (straight from the wooden spoon – I know, I know, it’s not 4 weeks but never mind !) will file it in my preserving book to be brought out again when required. Delicious spicy flavour and the gorgeous ruby colour will look terribly festive at Christmas. Will be giving lots away as pressies in family hampers and to friends who do not make chutneys. Now I have discovered your website I have added you to my “favourites”.
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Hello and welcome Jenny. I am very flattered (though the recipe did come from a book – I can’t claim to have invented it)! I do hope that your friends and family enjoy it. Thank you for visiting and leaving such a positive comment. (Don’t worry about posting this in the wrong place – I have put in some links.) I hope you will find more you like on my site – you can subscribe on the right hand side of this page and WordPress will deliver to your email address.
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Hi it’s me again, I’ve just made your wonderful tomato relish just as good as you said, together with the sweet beetroot chutney our christmas is going to be a very tasteful one.Thank you once again,will keep in touch. Wendy
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Hello again Wendy. I am delighted you liked this too – it is our all time favourite. Whatever else I make we have to have jars of this in the cupboard!
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Hi Hope,
My partner and I love this tomato relish, have made it twice now (it doesn’t seem to last long), and will need to make some more soon. We also love the beetroot chutney. I had not made chutneys before but I’m getting quite addicted to it. We have some Spiced Damson to try but its not ready yet. I can also recommend Nigella’s Chilli Jam, don’t know it you’ve tried it.
Thanks again, love your website.
Happy Christmas
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Hello again Sharon: Thanks so much for your flattering words and for leaving this feedback about the Tomato Relish and Beetroot Chutney. I am really glad that they are proving so popular. They will be on our Christmas table too. Thanks for the Chilli Jam recommendation – I’m sure I have it in one of her books. I think it could be something my husband would like.
A very happy Christmas to you both as well.
Best wishes
hopeeternal
Hi,
both beetroot and tomato relish look lovely. I’m following the slimming world plan and wondered if you thought they would work out ok with granulated sweetner rather sugar.
Many thanks.
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Welcome Di. I am afraid I have no experience in substituting sweetener for proper sugar so cannot advise you. I understand from Pam Corbin (writing in the River Cottage Preserves Book) that:
Something you might want to bear in mind. I can only suggest you either talk to your Slimming World advisor or just try a small quantity and see if it works. I would be very interested to hear of any results you have on this, as I am sure would other readers, so please do drop by again and let me know.
Sorry I cannot be of any more help – hope you find a solution.
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Am loving your tom chutney, have grown my own toms which makes it all that more special, my family like it spicy and hot, I hate giving it away, I dont know why but each batch tastes different. Glennis
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Hello & welcome Glennis
Thanks for your feedback – I give jars away a bit grudgingly too, but I still give them away!
I hadn’t thought about each batch being different, but I suppose that is the charm of home made v mass produced. A slight amount more or less of the spice, or more finely chopped ingredients would make a difference. Even using a different variety of tomatoes, I suppose. I once used a food processer to chop the onions and peppers and got a much smoother mixture. We preferred the original so I now chop everything by hand as finely as possible. Keep enjoying it – and why not send people here for the recipe so they can make their own. Then you won’t have to give so much away!
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I’ve just made your tom relish for the second season and have made some changes, I roasted the toms and peppers in the oven first, its got a more intense colour, still eating last yrs, I used my own toms and onions as well.
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Thanks for the tip Glennis. I am sure that roasting the tomatoes must add a new dimension and I must give it a try. I am afraid that laziness is probably the reason I have not tried it that way. How lovely to be able to use your own produce!
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What is mixed spice?
It’s a pre-mixed spice mix that is readily available in UK supermarkets, particularly used in Christmas baking. This link may help you and includes a recipe but further explanation is available via Google, including on Wikipedia:
https://www.nigella.com/ask/ground-mixed-spice
Bit of a newbie to making relish. So apologies for my dumb question. With your tomato relish when do I add the tomato purée please ? With the chopped vegs or with the sugar and spices?
I add it with the vegetables