What I did this Wednesday evening, was make chilli tomato relish.
Our garden produced an abundance of cherry tomato. One afternoon my step son enjoyed picking all the red, plump cherry tomatoes off the vines growing wild in our garden.
I had a relish in mind and after searching the internet I didn’t find any suitable recipes. This evening I just threw together some ingredients that I knew would work together. I am very pleased with the result.
Here is the recipe.
2 kilos of sun ripened cherry tomatoes (roasted in the oven in olive oil, lightly salted)
2 sticks of celery, with the leaves
2 capsicums (bell peppers)
1 small chilli (from the garden and really hot)
tablespoon of olive oil
2 teaspoons of curry powder
2 teaspoons of dry mustard seed
2 teaspoons of crushed garlic
1/3 cup of brown sugar
1/4 cup of malt vinegar
Firstly I oven roasted the cherry tomatoes and then cooled over night (ok I was slack and it was a week).
Diced the celery (leaves and all), capsicum and onion in olive oil and added the curry powder. Once all the vegies were softened, I added the chilli, garlic and mustard seeds. Add the roasted cherry tomatoes, brown sugar and vinegar. Simmer, stiring continuely until of a thick consistency.
Add to sterilised jars.
Yummy with a slight kick from the chilli.