Tomato Relish


  • 2kg ripe tomatoes peeled
  • 5 large onions
  • salt & white vinegar
  • 5 tblsp GF corn flour
  • 2 tblsp GF mustard
  • 1 tblsp GF curry powder
  • 1kg sugar
GF = Gluten Free
Gluten Free Tomato Relish


Cut up tomatoes & onions, sprinkle with salt, leave overnight.

Drain in the morning, place in large saucepan & cover with vinegar. Boil 5 mins then add sugar. Mix dry ingredients with approx. 1 cup vinegar until smooth. Add gradually to tomatoes whilst stirring well. Bring mixture to the boil, then reduce & simmer for 1 hour uncovered stirring occasionally. Remove from heat & spoon relish into warm jars. Allow to cool to room temperature, then seal & label with today's date.

Store in a cool dark cupboard. Will keep up to 2 years stored correctly.

Makes approx. 6 x 500g Jars

- To peel tomatoes place in a bowl of boiling water, leave for 2 mins, then peel off skins.
- Relish jars should be sterile before bottling. Do this by filling with boiling water. Leave 2 mins, then empty & air dry.
- Do not store half filled jars, as they do not keep as long. These should be used immediately & full jars stored.

Need Gluten Free Ingredients
for this recipe?

Orphee Organic Prepared Gluten-Free Yellow Mustard
Orphee Organic Prepared Gluten-Free Yellow Mustard

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