Reader's recipes
Tomato and onion relish
Cooking time: Less than 60 minutes
Favourite flavours: Condiment
Sent in by: Mrs E. Gorman, Gracemere, Queensland.
INGREDIENTS
6 tomatoes, peeled, chopped
(see tip)
2 onions, diced
2 apples, peeled, chopped
1¼ cups brown sugar
½ cup white vinegar
¼ cup lemon juice
2 tablespoons mild curry
powder
1 tablespoon tomato paste
1 teaspoon mustard powder
1 teaspoon lemon rind, grated
1 teaspoon salt
(Makes four cups)
METHOD
- Combine all ingredients in a medium saucepan. Bring to the boil on medium, stirring constantly.
- Reduce heat to low. Simmer, uncovered, for 25-30 minutes, until thick.
- Pour into warm, sterilised jars while hot. Seal and label.
TOP TIP
- To peel tomatoes, score a cross in the bases. Place in a large, heatproof bowl and cover with boiling water. Stand for 2 minutes, until skin begins to loosen. Drain, and when cool enough to handle, slip off the skins.
- To sterilise jars, wash them well, then place in a very slow, 120°C , oven to dry.
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More delicious recipes in this week's Woman's Day, on sale January 11, 2010.
