I haven't made this recipe before - but it's been in the family for a very long time. It's my grandmother's recipe, and my absolute favourite. It brings back many memories! The name 'Nariel' is from my great-grandfather's property. It has a great spicy flavour - from curry and mustard - and is wonderful with cold meats, cheese sandwiches, and many other things!
Nanna Jean's 'Nariel' Tomato Relish
• 2.5 kg ripe tomatoes - skinned (oops, I missed that bit!).
Chop the tomatoes, put in a large bowl and sprinkle liberally with salt. Cover, stand overnight.
• 1 kg onions - sliced.
Place in a bowl, sprinkle liberally with salt. Cover, stand overnight.
The next day, drain off the liquid from both tomatoes and onions. Combine them in a large pan, press down, and just cover with best quality vinegar (I used cider vinegar). Bring to the boil.
Add 750g sugar.
• 3 Tbspn mustard powder
• 2 Tbspn curry powder
• 1/2 handful of salt (a fairly random measurement!)
• 1 large cup plain flour
• More cider vinegar (~ 1/2 cup)
Add the spice flour paste to the saucepan, mix well. Simmer together for 2 hours, stirring occasionally to avoid the mixture sticking to the base.
I found it took a lot longer than 2 hours to cook to a reasonable thickness. You can thicken it further by mixing in either a mixture of flour and vinegar, or cornstarch and water.
If you're using a gas stove, use a heat diffuser to keep the heat as minimal as possible.