Spicy Tomato Relish

1 garlic head, peeled and chopped

3cm piece fresh ginger, peeled and chopped

3 cups red wine vinegar

2kg ripe Flavorite Tomatoes

3 cups raw sugar

2 tspns salt

1 tspn cayenne pepper

2 tbspns golden raisins

4 tbspns blanched slivered almonds

  • Put the garlic, ginger and half a cup of the vinegar in the food processor and process until smooth.
  • In a large, heavy-based saucepan, place the tomatoes and the rest of the vinegar, sugar, salt and cayenne. Bring to a boil.
  • Add the puree from the food processor and simmer uncovered for two to three hours, until it thickens and a film clings to a spoon when dipped. Stir occasionally at first and more frequently later as it thickens. You may need to lower the heat as the liquid diminishes.
  • Add almonds and raisens. Simmer, stirring for another five minutes. Turn off the heat and let cool. It should be as thick as honey.
  • Pour into clean, sterilised jars and refrigerate.
  • Makes about 4 cups.

Taken from The Weekly Times 10/03/04

Posted in: All Recipes

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