If you have a surplus of tomatoes, this is a good thing to do with them. I adapted this from a recipe in the old Sunset Canning & Preserving cookbook.
SPICY TOMATO RELISH
- 4-5 pounds tomatoes
- 1 large onion, chopped
- 3/4 cup sugar
- 1-1/4 cups cider vinegar
- 2 teaspoons red pepper flakes or crushed red dried pepper
- 2 teaspoons each mustard seeds and salt
- 1 teaspoon each ground ginger, curry powder, and nutmeg
Chop the tomatoes. You should have 8 cups. If you don’t have enough, don’t be ashamed to add some canned tomatoes to make up the difference.
Clockwise from top: freshly grated nutmeg, ground ginger, sea salt, mustard seeds, red pepper flakes. In center: curry powder.
In a heavy 5-quart pot, combine tomatoes, onions, sugar, vinegar, and spices.
Bring to a boil, then reduce heat and simmer, stirring often, for two hours. A splatter screen might be useful here to keep it from popping tomato explosions all over.
Sterilize canning jars, lids, and ring bands. Ladle tomato relish into jars and seal with lids and bands.
Process in hot-water bath 15 minutes for pints, 10 minutes for half-pints.
Let jars cool completely on towel.
Let this age a couple of weeks before using.
I have made this relish several times before by the recipe in the cookbook and never thought it was anywhere near “Hot & Spicy” as the title promised, so this time I doubled the amounts of spices – except for the curry powder, which I quadrupled. The amounts of sugar and vinegar should not be adjusted; that’s what preserves the relish and keeps it from developing Very Bad Bacteria.