The Best Tomato Relish Recipe

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.