Healthy Mama Magazine SPECIAL RED Edition - Feb 2015 | Page 31

TEN

E

FRE

VEG
AN

GLU

Y
DAIR

SPICED TOMATO RELISH
4.4 pounds/2 kg of ripe tomatoes

FREE

By Jade & Kath from Panaceas Pantry | Makes several jars depending on size
TO STERILISE THE JARS

¾ teaspoons of each cinnamon,

1    Line a large pot with a folded tea towel. Place 4, 300ml preserving jars, their lids.

allspice, ground ginger

2    Submerge jars in cold water.

2 teaspoons veggie salt (or other salt)

3    Cover, bring to the boil, uncover and simmer for 10 minutes.

1 cup raw sugar
2 large, brown onions, diced
1 tablespoon Australian native bush tomato,
ground (optional)
¹⁄³ cup each white wine vinegar, apple cider

TO PREPARE THE TOMATOES
4    Cut a cross in the top of the tomato (the non-flower end) and blanch in boiling water for
2-3 minutes. Remove from water and easily peel away skin. Put aside.

RELISH

vinegar and malt vinegar

5    Use a large heavy based, good quality pot (I like an enamel-coated cast iron pot). On a low
heat, cook onion in oil until tender.

1 teaspoon cayenne pepper

6    Add 2 tablespoons of sugar, caramelize the onion for 3 minutes.

2 tablespoon coconut oil

7    Add spices and cook a further 2 minutes, stirring occasionally.
8    Add tomatoes, crushing roughly with a wooden spoon.
9    Add remaining ingredients, bring to the boil and simmer until relish reaches desired
consistency, stirring frequently (we did this for approximately 1 hour).

from Healthy Mama:

This relish is a go-to
CONDIMENT !
Delish on crackers, veggie
burgers, falafel or with
the beetroot chips
on page 27

10    Carefully spoon into hot jars, filling to just below the line of the lid thread, and keeping the
neck of the jar clean. Secure lids but do not over tighten, as this will inhibit a proper seal.

TO SEAL THE JARS
11    Set up a pot in the same style as the sterilisation method. Place hot jars standing up,
preferably not touching (you can use tea towels to cushion the jars from each other,
if you wish). Cover with hot water, and boil for 10 minutes. Ensure the jars are completely
covered for this entire process. Remove with tongs, and cool on bench.
12    Store in the pantry. Once opened, store in fridge for up to 4 weeks.

HEALTHY MAMA MAGAZINE
31