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Tomato Relish
Imperial measures version - for metric, click here
From Helen Kirk
Our ‘family name’ for this is “sweet and sour”. Technically that’s completely wrong of course, but it goes so well as a sauce for pork that we consume loads!
3½ lbs firm ripe tomatoes, skinned
2 lbs onions chopped finely
1 teaspoon salt
2 lbs sugar
3½ ozs brown sugar
1 oz ginger
¼ oz of chilli powder
1 pint malt vinegar
Chop the tomatoes and place all the ingredients, except the vinegar, in a pan.
Stir over a low heat until the sugar is dissolved.
Cook gently for about an hour until it becomes thick consistency, stirring as necessary.
Add vinegar and cook for 10 more minutes.
Whilst still hot, pour into warm, clean, dry jars with vinegar-proof lids.
Put on the lids when the relish is cold.
Store in a cool, dry place.
Try it with pork of all kinds, marinading it or simply pouring into the cooking dish and cooking the pork, pork chops, etc. with it. Delicious!
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