Cut the tomatoes and onions into walnut size pieces and put in a pan. Add 2 1/2 cups sugar and 1 cup vinegar. Heat, stirring until sugar is dissolved. Bring to boil, and simmer 5 minutes.
In a separate bowl, mix the remaining sugar, vinegar, salt, spices, and flour.
Combine flour mixture with tomato mixture, and stir over medium heat until thickened and smooth (about 10 minutes).
Allow to cool, ladle into jars, and seal. Refrigerate until required.
By Lorraine from Perth, Western Australia
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Great way to use some of the veggies from your garden.
Don't know about some of you but our garden is pretty well dried up now. Here is a great recipe for using up the green tomatoes that you have left on the vines.
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I made relish and find it is too sweet. I used liquid mustard instead of powder so wonder if this is the problem. Is there any way I can reboil it and add something to take that sweetness away? I would appreciate any help.
My hubby is the chef of the house, and when he does something like this, he ads (literally a drop at a time) some apple cider vinegar to the mix and keeps tasting until it gets where he wants it.
Some people use lemon juice...which works too...again...drop by drop as you don't want it to get too bitter.
I would not reboil it through...just mix it in as is...reboiling could spell disaster.
Hope you can fix it.
Add vinegar or citrus.
I would agree with using apple cider vinegar. I am including a link that describes the usefulness of this vinegar:
I would also only use a little, at a time, until your relish is the flavor you want it to be.
I have just made a batch of green tomato relish. Somehow it seems to be too spicy as in perhaps too much curry powder or mustard. Any help to make this relish less spicy would be appreciated.
By Eileen B
Try rinsing the relish with water before you use it as relish. Also, try cooking meat, such as chicken, pork or beef etc., in slow pot with the relish and do not add any other spices or salt.
What about adding apple to relish reheating and bottling it
I think that sounds like a good idea.
I made a batch of tomato relish. This is my second time, but it is way too salty. How can I fix it?
By kim coppleman from Hobart, Tasmania
The next time you make it, cut back on the salt. Be sure you change the recipe so you won't do it again. As far as this batch is concerned, can you make a second batch without salt and put it with the first batch?
Maybe you could add sugar to the jars as you open them, to counteract the salt, or just add chopped fresh tomatoes to the relish.
It could also be used in cooking, in a dish where the saltiness would be "spread out" over a whole casserole or something. Just don't add any more salt to that dish!
Hope you didn't make a huge batch!
Thank you very much guys for your help. Cheers.
Wild's Ezy-Sauce is a popular ingredient to use when making tomato relish. This page has information about how to make tomato relish using Wild's Ezy-Sauce.
A great way to use up tomatoes that haven't ripened when the growing season is over is to preserve them in a relish. This is a page about canning green tomato relish.
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