Recently I have been trying some variations on my favourite preserves. This tomato and peach relish recipe was a good option as my tomatoes were very slow to ripen this year so using peaches to bulk it out meant that I could make my relish while I was home on a long weekend.
1.5 kg tomatoes, peeled and chopped
1 kg peaches, stoned, peeled and chopped
500g onions, peeled and chopped
2.5 cups brown sugar
1.5 cups vinegar
1 cup sultanas
2 tbsp grated fresh ginger
2 tsp crushed garlic
2 tsp mustard seeds
2 tsp freshly ground black pepper
2 tsp ground cumin
1 tsp allspice
1 tsp salt
Chilli to taste (fresh or powdered, I used 1/2 tsp powdered)
To peel tomatoes, cut a small cross in the top and then plunge into boiling water for a few minutes until the cut pulls apart. You can then take them out of the water and peel the skins off easily.
Cut the peaches into about the size pieces you want in your final relish as they don’t break down very much.
Put all the ingredients into a preserving pan. Bring to the boil and then simmer for about 1.5 hours.
Spoon into hot sterilised jars and seal.
The recipe is tasty but I think I still prefer my original Tomato Relish recipe.