This tomato relish recipe simmers ripe tomatoes and onions with malt vinegar, brown sugar, mustard seeds and a little curry powder. It turns thick, glossy and chunky, and makes about six 250 ml jars.
It’s the classic Aussie relish for sausages in bread, burgers, toasties and cheese boards. The curry powder doesn’t make it taste like curry. It just adds a warm, rounded flavour.
The two keys are salting the tomatoes first to draw out water, and simmering slowly until a spoon leaves a trail in the pot.
Table of Contents
What goes into this tomato relish recipe
A relish is a chunky cooked condiment, usually sweet and tangy. Here’s what each part does.
- Tomatoes: ripe roma or cherry tomatoes hold their shape best. A few green tomatoes add extra tang.
- Malt vinegar: gives the classic warm, malty flavour. Apple cider vinegar is a little fruitier and gentler.
- Brown and white sugar: brown adds depth and colour, white keeps it bright.
- Mustard seeds and curry powder: little pops of flavour and gentle warmth.
- Lemon: stirred in at the end to lift the whole pot.
Pick your texture
| Texture | How to get it | Best for |
|---|---|---|
| Chunky | Dice by hand and stop simmering as soon as it’s thick | Sausages, burgers and cheese boards |
| Spreadable | Dice smaller and simmer a little longer | Toasties and sandwiches |
| Smooth | Blitz half the batch with a stick blender, then stir it back in | Glazes and dressings |
Whichever you choose, it’s ready when you drag a spatula across the base and the channel holds for a second before filling.
Tomato Relish Recipe
Course: CondimentCuisine: AustralianDifficulty: Easy6
servings20
minutes1
hour10
minutes25
kcal1
hour34
minutesA bright, chunky tomato relish with malt vinegar, mustard seeds and a little curry powder. Great on burgers, sausages and cheese boards, with tips for safe jarring.
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 and rinse. Heat the jars in a 120°C oven for 15 minutes, or boil jars and lids for 10 minutes. Fill while the relish and jars are both hot.
- Seals: most twist-top lids pop down as they cool. If a jar doesn’t seal, keep it in the fridge and use it first.
- Storage: sealed jars keep in a cool, dark cupboard for 9 to 12 months. Refrigerate after opening and use within 8 to 10 weeks.
- Balance: tomatoes vary. If it tastes sharp, add 1 to 2 tbsp extra sugar. If it’s too sweet, add 1 to 2 tbsp vinegar.
- Cherry or green tomatoes: both work. Cherry tomatoes are sweeter, so cut the sugar by 2 to 3 tbsp.
- Less salt: use 1 tbsp salt for the salting step and season at the end.
- Vegan and gluten free: it’s naturally vegan. Use gluten free cornflour if you thicken it.
Safe jarring checklist
- Use clean jars with new lids or lids in good condition.
- Sterilise the jars while the relish simmers, so both are hot at the same time.
- Leave 0.5 to 1 cm of space at the top of each jar.
- Wipe the rims clean before sealing. Any relish on the rim can stop the lid sealing.
- Cool the jars on a towel and don’t move them until the lids pop down.
- Label each jar with the month and year.
Tomato relish recipe troubleshooting
- Watery: the salting step was skipped or it needs more time on the stove. Keep simmering gently. A little cornflour slurry can help a rushed batch.
- Too sweet: stir in 1 to 2 tablespoons of vinegar and a pinch of salt.
- Too vinegary: simmer a little longer so the vinegar mellows, or add 1 to 2 tablespoons of sugar.
- Bland: add 1/2 teaspoon salt, a squeeze of lemon and a pinch more curry powder.
- Catching on the bottom: lower the heat and stir more often, especially near the end.
- Jars didn’t seal: keep them in the fridge and use them first. Next time, check the rims are clean and the jars are hot when filled.
Flavour variations
- Smoky barbecue: add 1 teaspoon smoked paprika and swap 1/4 cup of the vinegar for barbecue sauce.
- Chilli: double the chilli flakes, add a chopped long red chilli and finish with lime instead of lemon.
- Roasted: roast the halved tomatoes and onions at 200°C for 30 to 40 minutes before simmering, for a deeper flavour.
- Garlic and herb: add 3 minced garlic cloves and finish with chopped basil or parsley.
- Less sugar: cut the sugar by a third and simmer longer. Taste before jarring.
How to use tomato relish
| Meal | Ideas |
|---|---|
| Breakfast | Bacon and egg rolls, scrambled eggs, poached eggs on grainy toast |
| Lunch | Cheese toasties, ham sandwiches, a ploughman’s board with cheddar |
| Dinner | Sausages in bread, burgers, steak sandwiches, stirred through savoury mince |
| Snacks | Cheese and crackers, pikelets with cream cheese, puff pastry cheese and tomato tarts |
| Extras | Shake 1 tbsp with 2 tbsp olive oil and lemon for a quick dressing |
Make ahead and storage
Sealed jars keep in a cool, dark cupboard for 9 to 12 months. The colour may darken a little over time, which is normal. Keeping the jars out of the light helps.
Once opened, keep the jar in the fridge and use it within 8 to 10 weeks. Any jar that didn’t seal goes straight into the fridge too.
For a bigger batch, double the recipe in a large, wide pot. It will take longer to thicken, but the method is the same.
Recipes you might like
Frequently asked questions
Can I make this tomato relish recipe with tinned tomatoes?
Yes. Use four 400 g cans of diced tomatoes, or two cans plus 500 g fresh. Drain half the juice and simmer a little longer.
Can I skip the salting step?
You can, but the relish will take longer to thicken and may taste a little watery. Even 20 minutes of salting helps.
Do I have to use curry powder?
No, but it’s a classic in Aussie relish. Start with 1 teaspoon if you’re unsure. It adds warmth without tasting like curry.
How long does homemade tomato relish last?
Sealed jars keep for 9 to 12 months in a cool, dark cupboard. Once opened, keep it in the fridge and use within 8 to 10 weeks.
Why is my tomato relish recipe runny?
It needs more simmering, or the tomatoes weren’t salted first. Keep cooking gently until a spatula leaves a channel across the base of the pot.
This tomato relish recipe takes a little time on the stove, but it fills the pantry for months. Salt the tomatoes, simmer slowly and finish with lemon, and you’ll have a jar ready for every sausage sizzle.
Happy preserving,
Ella x
