Tomato Relish Recipe – Aussie Homemade Classic

Open the fridge in almost any Australian home and you’ll find one hero that makes everything taste better from Monday toasties to a Saturday Bunnings-style sausage sizzle. I’m talking about a bright, tangy, sweet-savory jar of tomato relish.

This tomato relish recipe is my family’s go-to: simple to make, packed with classic Aussie ingredient combos like malt vinegar and curry powder, and balanced so it never tastes cloying or harsh.

If you’ve ever wondered how to make tomato relish, how to bottle it safely, or what is tomato relish used for once you’ve filled a few jars, this guide has you covered. You’ll get a step-by-step aussie tomato relish you can cook on a lazy Sunday, plus all my tips for swapping in cherry tomatoes, reducing sugar, and avoiding the two big problems watery texture and lids that won’t seal.

By the end, you’ll have a dependable Tomato Relish Recipe you’ll remake every season, whether you’re swimming in backyard tomatoes or grabbing a bargain box at the market.

What Makes an Aussie Tomato Relish Different?

Australian relish leans bright and approachable: tomatoes, onion, vinegar and sugar for that sweet-tang balance, then warm spices for depth. My version uses malt or apple cider vinegar (both feel right at home in an australian recipe), brown sugar for body, mustard seeds, and a whisper of mild curry powder the old-school secret your Nan probably used. The result is a glossy, chunky relish that clings to a burger but still spoons beautifully over cheese and crackers.

Why You’ll Love This Tomato Relish Recipe

• Balanced flavour. Sweetness never overwhelms thanks to the right vinegar ratio and a squeeze of lemon at the end.
• Simple method, big payoff. Chop, salt, simmer, jar this is a truly easy recipe even if you’ve never preserved before.
• Aussie pantry staples. Classic Aussie ingredient heroes like malt vinegar, mustard seeds and curry powder bring nostalgia without overpowering the tomatoes.
• Batch-friendly. Make 5–6 small jars in about an hour of simmering; doubles well.
• Versatile. It’s the answer to “What is tomato relish used for?” all week long: burgers, steak sandwiches, pies, eggs, toasties and grazing boards.

An Ella Story: Nan’s Market Swap

My Nan kept meticulous jars on a wooden shelf by the back door labels facing out, dates in tidy pencil. Every February we bought seconds tomatoes from the market and turned them into relish while cricket played on the radio. One year we swapped a jar with our next-door neighbour for a zucchini slice and agreed (politely) that Nan’s was brighter. I still use her little trick: finish the pot with a squeeze of lemon to lift everything right at the end.

That moment steam on glasses, family leaning in with spoons is why I love sharing this Tomato Relish Recipe with you.

How to Make Tomato Relish (The Short Version)

1. Salt and rest chopped tomatoes and onions to draw out water.
2. Simmer with vinegar, sugar and spices until thick, glossy and jammy.
3. Balance with lemon and salt, jar while hot, and let cool to seal.
   That’s the backbone of a great aussie tomato relish.

Ingredient Notes (and Smart Swaps)

Tomatoes

Use ripe, flavorful tomatoes—roma or cherry hold shape best, but any mix works. If using very juicy tomatoes, the salting step is extra important. You can also use a mix of red and a few green tomatoes for tang.

Onions

Brown onions are classic; red onions add sweetness and colour. Thinly slice or fine dice depending on how chunky you like your relish.

Vinegar

Malt vinegar tastes quintessentially Aussie and gives a warm, malty depth. Apple cider vinegar is fruitier and a touch gentler. White vinegar works in a pinch but can taste sharper—add a little extra sugar if needed.

Sugar

Brown sugar deepens flavour and colour. White sugar keeps the profile brighter. I use a blend.

Spices & Classic Aussie Ingredient Touches

• Mustard seeds (yellow or mixed): little pops of flavour.
• Mild curry powder: a very Australian edge from many family recipes.
• Celery seed or ground coriander: optional but great background notes.
• Chilli flakes: for heat, if you like.
• Lemon juice: added at the end to balance.

Thickener?

If you simmer with patience, you won’t need any. If a quick batch runs thinner than you like, a cornflour (cornstarch) slurry can rescue it; see notes.

Texture & Thickness: Your Relish, Your Way

• Chunky: hand-dice tomatoes and onions, simmer gently, and stop earlier.
• Spreadable: dice smaller, cook a smidge longer.
• Super smooth: blitz half the batch with a stick blender and stir back in.
  No matter your choice, aim for a spoon that leaves a clear trail in the pot.

Tomato Relish Recipe (Ella’s Aussie Family Jar)

Recipe by Ella McKenzieCourse: CondimentCuisine: AustralianDifficulty: Easy

Yield ( 250 ml jars )

6

servings

Prep time + (plus 30 minutes optional salting)

24

minutes

Cooking time ( depends on juiciness )

1

hour 

10

minutes

Calories / per tablespoon

25

kcal

Total time

1

hour 

34

minutes

A bright, balanced Tomato Relish Recipe with classic Aussie ingredient notes—malt vinegar, mustard seeds and a whisper of curry powder. Chunky, glossy and perfect for burgers, snags and cheese boards. The method is simple and forgiving, with tips for safe jarring and long storage.

Ingredients

• 2.5 kg ripe tomatoes, cored and diced (about 10–12 medium)

• 500 g brown onions, finely sliced or diced

• 1½ tbsp fine salt (for salting step)

• 1½ cups (375 ml) malt or apple cider vinegar

• 1⅓ cups (270 g) brown sugar

• ½ cup (100 g) white sugar

• 2 tbsp tomato paste

• 2 tsp yellow mustard seeds (or mixed mustard seeds)

• 2 tsp mild curry powder

• ½ tsp celery seed or ground coriander (optional)

• ½–1 tsp chilli flakes (optional, to taste)

• Zest of 1 lemon + 2 tbsp lemon juice (added at the end)

• Freshly ground black pepper, to taste

• Optional quick-thickener for emergency use only:

• 1 tbsp cornflour mixed with 1½ tbsp cold water (add only if you must)

Directions

• Prep & salt. Combine tomatoes and onions in a large non-reactive bowl (stainless steel or glass). Sprinkle with the 1½ tbsp salt, toss well and let stand 30–40 minutes. This draws out excess water for faster, brighter cooking.
• Drain (don’t rinse). Tip the mixture into a colander and let it drain for 2–3 minutes. Don’t press (you want some juice left).
• Start the pot. In a heavy pot, combine the drained tomato-onion mixture, vinegar, brown and white sugar, tomato paste, mustard seeds, curry powder, celery seed/coriander and chilli flakes if using. Bring to a lively simmer over medium heat, stirring to dissolve sugar.
• Simmer & skim. Reduce to medium-low and cook 45–60 minutes, stirring often. The relish will change from watery to glossy, with bubbles that spit slowly rather than rapidly. Skim foam if it forms.
• Check thickness. Drag a spatula across the base; if a brief channel holds before filling, you’re close. If impatient and it’s still thin, stir in a little of the cornflour slurry and simmer 1–2 minutes (I rarely need this).
• Brighten & season. Stir in lemon zest and juice, a few grinds of pepper and taste. Add a pinch more salt or sugar to balance if needed.
• Jar it hot. Ladle the hot relish into hot, sterilised jars, leaving 0.5–1 cm headspace. Wipe rims, apply new lids and seal. Let cool on a towel, undisturbed, until lids pop.

Notes

• Sterilising jars: Wash jars and lids in hot soapy water, rinse, then heat jars in a 120°C oven for 15 minutes (or submerge jars and lids in boiling water for 10 minutes). Fill while both relish and jars are hot.
  Seals: Properly filled, most twist-top lids will “button” as they cool. Any jar that doesn’t seal is perfectly fine—just refrigerate and use first.
  Storage: Cool, dark cupboard up to 9–12 months. Refrigerate after opening and use within 8–10 weeks.
  Sugar & vinegar range: Tomatoes vary. If your batch tastes sharp, add 1–2 tbsp extra sugar. If it’s too sweet, splash in 1–2 tbsp vinegar.
  Green or cherry tomatoes: Works brilliantly. Cherry batches are naturally sweeter; reduce sugar by 2–3 tbsp.
  Low-sodium: Reduce the initial salting to 1 tbsp and season at the end.
  Vegan & gluten-free: Naturally vegan. Use gluten-free cornflour if you thicken.

What Is Tomato Relish Used For? (All the Delicious Ways)

• Burgers & snags: A spoon on beef burgers, rissoles, or the classic sausage in bread with onions.
• Steak sandwiches & bacon-and-egg rolls: Cuts through richness like a champ.
• Ploughman’s boards: With cheddar, ham, pickled onions and crusty bread.
• Toasties & melts: Cheese + tomato relish is the weeknight saviour.
• Eggs any way: Poached, scrambled or omelettes—add a spoon at serving.
• Meat pies & pasties: Stir a couple of tablespoons into mince mix for zing.
• Marinade glaze: Whisk with olive oil and smear over chicken thighs in the last 10 minutes of roasting.
• Salad dressing: Shake 1 tbsp relish with 2 tbsp olive oil and a squeeze of lemon.

Variations You’ll Actually Make in this tomato relish recipe

• Smoky BBQ Relish: Add 1 tsp smoked paprika and replace ¼ cup vinegar with BBQ sauce.
• Chilli Tomato Relish: Double the chilli flakes, add a chopped long red chilli and finish with lime instead of lemon.
• Roasted Tomato Relish: Roast halved tomatoes and onions at 200°C for 30–40 minutes, then simmer with the remaining ingredients—deeper caramelised flavour.
• Garlic & Herb: Add 3 minced garlic cloves and finish with chopped basil or parsley.
• Low-Sugar: Reduce sugar by one-third; simmer longer to concentrate. Taste for balance before jarring.

Troubleshooting & Pro Tips

• Relish is watery: You likely skipped or shortened the salting step or didn’t simmer long enough. Keep cooking gently; water needs time to evaporate. A tiny cornflour slurry can rescue a last-minute batch.
• Too sweet: Add 1–2 tbsp vinegar and a pinch of salt.
• Too vinegary: Simmer a little longer; vinegar will mellow. Or stir in 1–2 tbsp extra sugar.
• Bland: Add ½ tsp salt, a squeeze of lemon and a dash more curry powder.
• Jars didn’t seal: Refrigerate and use first. Next time, make sure lids and rims are clean, jars are hot, and you leave appropriate headspace.
• Darkened colour over time: Normal. Store jars away from direct light to retain brightness.

Case Study: The Sausage Sizzle That Funded New Nets

Our netball club needed new training nets, so I volunteered relish duty for the sausage sizzle. We dressed simple beef sausages with onions and my Tomato Relish Recipe—no fancy fixings. By lunchtime we’d sold out, and parents started asking for jars. I made a second batch for a fundraiser the following week and we hit our target. People later said it “tasted like the canteen in the best way”—familiar, a bit cheeky with the curry powder, and just sweet enough. That’s aussie tomato relish at its best: homemade, generous and a tiny bit nostalgic.

How to Scale for Gifting (and a Cute Label Idea)

Double the recipe if you have a large pot; cooking time will extend but the method is the same. For quick labels, I jot “Tomato Relish, Ella’s, [Month/Year]” and a serving tip (“great on burgers & cheese toasties”). Tie a spoon to the jar with twine if you’re dropping it on a neighbour’s doorstep.

Frequently Asked Questions (FAQs)

Serving Ideas to Make Dinner Easier

• Steak sandwich night: toasted Turkish bread, lettuce, thinly sliced rump and a generous swipe of relish.
• Cottage pie shortcut: Stir ½ cup relish through savoury mince before topping with mash.
• Sheet-pan sausages: Toss snags with relish and onions for the final 10 minutes of roasting.
• Cheese & tomato tart: Spread relish over puff pastry, top with cheddar and sliced tomato, bake until puffed.
• Brekkie bowls: Poached eggs, avocado, sautéed spinach and a spoon of relish over grainy toast.

Conclusion

A great Tomato Relish Recipe doesn’t try to impress with complexity it shows up ready to make every meal brighter. With tomatoes, onions, vinegar, sugar and a few classic Aussie ingredient touches, you can cook a batch that tastes like summer sunshine and family BBQs, then enjoy it for months. Whether you lean sweet and mild or zippy and chilli-forward, this homemade aussie tomato relish is your new house staple easy to make, easy to share and impossible to keep in the fridge for long.