The Best Homemade Tomato Relish Recipe (+ the No-Cook Shortcut)
A good tomato relish is the hardest-working jar in the fridge — sweet, tangy and savoury, it lifts a cheese toastie, a burger or a sausage sizzle in one spoonful. This is a reliable homemade recipe, plus the ready-made jar we reach for when there is no time to simmer.
Ingredients
- 1 kg ripe tomatoes, roughly chopped
- 2 brown onions, finely diced
- 1 cup (250 ml) brown vinegar
- ¾ cup (165 g) brown sugar
- 1 tbsp curry powder
- 1 tbsp mustard powder
- 2 tsp salt
- 1 tbsp cornflour (mixed with a little water)
Method
- Put the tomatoes, onion, vinegar, sugar and salt in a large heavy pot. Bring to a gentle boil, then reduce to a simmer.
- Simmer, stirring now and then, for 45–60 minutes until thick and jammy.
- Stir the curry and mustard powders into a little vinegar to make a paste, then stir through. Add the cornflour slurry and cook 5 more minutes to thicken.
- Spoon into hot sterilised jars, seal, and cool. Keeps 3–4 weeks in the fridge.
The no-cook shortcut
No time to simmer? Keating & Co Mello Rello tomato relish ($14.95) is a slow-cooked, tangy-mild version with curry and mustard notes — a time-honoured relish gone slightly rogue. Explore more from the condiments & spices range, including chunky chilli oil and wizard pickles.
Shop Keating & Co Tomato Relish
Frequently asked questions
How long does homemade tomato relish keep?
Stored in a sterilised, sealed jar in the fridge, homemade tomato relish keeps for around 3–4 weeks. For longer storage, process the sealed jars in a water bath and keep them in a cool, dark cupboard until opened.
What do you eat tomato relish with?
Everything from a cheese toastie to a burger, a sausage sizzle, a ploughman’s board or a curry. It is the great all-rounder of the condiment shelf — sweet, tangy and savoury at once.
What is the shortcut if I do not want to cook?
Keating & Co’s Mello Rello tomato relish is a ready-made, slow-cooked version with curry and mustard notes — the jar to reach for when you want the flavour without the simmer.
