Committee member Lauren Brown, of Blue Swimmer Gerroa, has kindly shared her tried and true recipe for this delicious Indian tomato relish with us. It’s great on everything!
Ingredients
3kg roma tomatoes
100g ginger, grated
100g garlic, chopped
3 long red chillis, deseeded
175ml olive oil
35g mustard seeds
10g turmeric
20g ground cumin
10g smoked paprika
3g chilli powder
250ml white wine vinegar
350g sugar
20g salt
Directions
Line deep tray with baking paper. Quarter the tomatoes and roast in the oven at 200C until you see some skin darkening and they have collapsed.
Blend chillies, garlic and ginger into a paste.
Combine all of the dry spices.
Heat oil in a large saucepan until bubbles form when you test with a skewer. Add mustard seeds and toast off quickly (they will spit). Add paste and cook for a minute or two.
Add dry spices to the mix and continue cooking until aromatic.
Add the roasted tomatoes, vinegar, sugar and salt.
Reduce heat and simmer until thick for about an half hour, stirring occasionally so the bottom doesn’t scorch.
Then blend with a stick blender (or mash well) and bottle into sterilised jars.