Bright, chunky Tomato Relish ready for burgers, toasties and cheese boards — a must-make Tomato Relish recipe from australian recipes.
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.
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.
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.
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.
Brown onions are classic; red onions add sweetness and colour. Thinly slice or fine dice depending on how chunky you like your relish.
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.
Brown sugar deepens flavour and colour. White sugar keeps the profile brighter. I use a blend.
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.
6
servings24
minutes1
hour10
minutes25
kcal1
hour34
minutesA 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.
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
1 tbsp cornflour mixed with 1½ tbsp cold water (add only if you must)
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.
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.
Use two 400 g cans of diced tomatoes plus 500 g fresh if you can, or four cans total. Drain half the juice and simmer a little longer. Flavour will be slightly less bright but still excellent.
You can, but the relish will take longer to thicken and may taste diluted. Even a 20-minute salt-rest helps. For very meaty romas, you can reduce the salt amount and still get benefits.
No, but it’s a classic Aussie ingredient that whispers “relish” to a lot of us. Start with 1 tsp if you’re unsure; it won’t make the relish taste like curry—just warm and rounded.
Yes, when filled hot into sterilised jars with proper lids and high-acid ingredients (tomatoes + vinegar + lemon). Store in a cool, dark spot. Refrigerate after opening. If you’re pressure-canning, follow your device’s instructions.
Everything from cheese platters and toasties to baked potatoes, eggs, roast chook, cold meat sandwiches and as a zesty salad dressing base.
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.
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