If you’ve seen my meatloaf recipe you’ll know that I love my Nan’s old school recipes. So everytime I visit her down in Geelong I always banish her to the kitchen table to write out on of her recipes that have been handed down by generations, some in original handwriting (hence the need for her to translate it for me!). More meatloaf related talk this recipe is for my Nan’s tomato relish which as long I can remember has also been in our cupboard and served with meatloaf, roast beef and especially bitey cheese sandwhiches. LOVE IT!
A few notes. The recipe calls for brown vinegar and I assume this is malted vinegar but I wanted to make it Coeliac friendly for my sister so brown vinegar was used (white vinegar with colouring). Also cornflour instead of plain flour.
If you need jars go and visit your local Op Shop and they will have heaps cheap cheap cheap,Ii got 30 for about $6 from my local one, and even dropped in a bottle of the finished product to the old ducks that run the place.
Ingredients(from the transcipt)
3lb tomatoes peeled
1lb brown onions
about two litres brown vinegar
2 tbsp white flour
1 tbsp curry powder
1 1/2 tbsp mustard powder
1. Start by roughly breaking up the onions and tomatoes by chopping them roughly and seasoning with salt (about two tbsp). The recipe calls for them to be left overnight, i guess work was busy and i left them for a week – whatever.)
2. Place the onions and tomatoes in a pot and cover with the vinegar and add the sugar.
3. Simmer for 1 hour at least or until it gets shticky.
4. Combine the flour, curry powder and mustard powder and stir through the preparation. Simmer for another hour and allow to cool.
5. Using steralised jars fill with the chutney, seal with a lid and boil from cold for one hour and allow to then cool to room temp.
6. Label with artwork that is sure to get you a better christmas present than your sisters. FACT
Oh and serve it with THIS!