Tomato Chilli Relish

• 분량: 4 jars

재료

1.5kg tomatoes, peeled and chopped

4 onions, finely chopped

100g salt

500ml malt vinegar

500g brown sugar

1 tsp chilli powder

2 tbsp plain flour

1 tbsp curry powder

1 tbsp mustard powder

방향

1 Place the tomatoes and onions in a bowl and cover with the salt. Leave to stand over night at room temperature.

2 Drain any liquid the next day and place the tomato mixture into a saucepan with half of the vinegar. Bring to a boil, then reduce the heat and simmer for 40-45 minutes.

3 Add the brown sugar and chilli powder and continue to simmer, stirring occasionaily, for one hour.

4 Mix the flour, curry powder and mustard powder with the remaining vinegar, then stir into the pan. Cook for three more minutes until thickened, then transfer to sterilised jars and keep for up to three months.

노트

Iteration 1 - 30/09/15

Pretty salty. Take out more water and maybe try less salt. Don't add back any of the drained salty water. Pressure cooked for 16 minutes. Simmer for maybe 39 minutes after this. Consistency is watery. Needs to be thicker.