Tomato Relish

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Teresa in Accounting carried this recipe back from Australia in 1978. During her exchange-student days, her host family served it as a side dish and it has remained a favorite of hers ever since.

Ingredients

3 pounds firm ripe tomatoes
1 pound onions
2 tablespoons salt
2 cups brown malt vinegar
1 tablespoon curry powder
1 tablespoon dry mustard
1/2 teaspoon pepper
2 tablespoons vinegar, extra
2 cups sugar


Directions

Peel tomatoes, seed, and cut into cubes. Peel onions and chop finely. Put tomatoes and onions in separate bowls. Sprinkle both with salt and leave overnight. Drain liquid. Put tomatoes and onions in saucepan; add vinegar. Bring to a boil and let boil for 5 minutes.

Combine curry, dry mustard, and pepper with the extra vinegar and stir into a smooth paste. Stir this into the tomatoes and onions.

Simmer, uncovered, for 45 minutes. Add sugar, stir until dissolved then simmer another 45 minutes. Bottle while hot and seal when cold.

Suggested uses: Top chevre or cream cheese with relish and serve with sliced baguettes or your favorite crackers. Or, try this as a topping for burgers.

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