- Dish type
A very simple recipe for tomato relish. Lovely with burgers and great with hot dogs and other summer barbecue treats.
171 people made this
- 4 to 6 ripe tomatoes, chopped
- 1 to 2 garlic gloves, crushed
- 2 tablespoons olive oil
- 1 to 2 tablespoons tomato purée
- 2 pinches sugar
- 1 pinch salt and pepper
MethodPrep:5min ›Cook:30min ›Ready in:35min
- Combine all of the ingredients in a saucepan and cook on a medium heat until it begins to boil. Reduce the heat and simmer for 15 to 20 minutes.
For extra flavour and texture you can add some raisins and a pinch of paprika and chilli powder.
If you wish to store the relish for future use you can pour into sterilised jars and store in the fridge.
Reviews & ratingsAverage global rating:(2)
Reviews in English (2)
Very easy to make and my husband loves it-30 Sep 2015
Nice and easy to make-26 Nov 2014
Easy tomato chutney recipeJessica Dady January 1, 2021 8:00 am
Nutrition per portion
This easy tomato chutney is a tasty preserve that will go wonderfully with a variety of dishes such as cheese and biscuits, or delicious cold meats.
This easy tomato chutney takes only 15 minutes of prep time. All you have to do is add the ingredients into one pan and simmer slowly to produce a rich, tasty preserve. Infused with onion, garlic, red wine vinegar, and ginger, this preserve is oozing with flavour. This chutney recipe can make up to six jars of chutney and should be stored for at least one month before eating. However, once you’ve opened the jar, store it in the fridge, and use it within 3-4 months.
To begin making the Tomato Relish Recipe, heat oil in a heavy bottomed pan. Add onions, garlic and saute it until translucent.
Add the tomatoes, red wine vinegar and cook on low to medium heat for 10 to 15 minutes until its all softened and mushy.
Cook further to see all the liquid is evaporating. Next, add mustard, black pepper powder, oregano, sugar and salt and cook until the sauce comes together.
Turn off the heat, let the Tomato Relish Recipe cool and store it in the fridge in a glass container.
Serve Tomato Relish as a dip or use it as a sauce while making sandwiches and rolls.
Easy Tomato Relish
Skin the tomatoes and dice into small cubes. Peel the onions and chop finely. Put into a heavy-based saucepan.
Sprinkle the tomato and onions with the salt. Add the sugar and stir over a low heat til the sugar dissolves, then turn up the heat and boil for five minutes.
Add the curry, chilli, mustard, and vinegar to the tomato mixture, and boil uncovered for about an hour til it thickens.
Pour into sterilized jars and seal.
Lyn's tip to peel tomatoes: Bring a pot of water to the boil. Make a criss-cross slit on the smooth end of the tomatoes and put them into the boiling water. Leave for 5 minutes, then take them out with a slotted spoon or tongs and put them straight into icy cold water. The skin should be easy to peel away.
OR: Carefully, using long tongs or an old-fashioned toasting fork, hold the tomato over a lit gas flame on the stove, and rotate it. The skin will blister and curl back.
Here is a great way to use up some old tomatoes, and to keep the kids occupied during the school holidays - they will be delighted with their own tomato relish!
Onion Tomato Chutney Recipe:
Salt and red chilli powder to taste
Coriander leaves for garnishing
Vegetable oil or olive oil for cooking
Step 1 - Heat oil in a pan. Add garlic and saute for a minute.
Step 2 - Add onions and saute till they turn brown.
Step 3 - Add tomatoes, green chilli, cumin powder, salt, red chilli powder, sugar, and cook till tomatoes cook.
Step 4 - Add some water. With a masher, mash the mixture to make it pulpy. Add some more water, if required.
Step 5- Turn off the gas, add some lemon juice. Garnish with coriander leaves and serve.
This onion tomato chutney will not only add to variety to your spread, it will also enhance your main meal. Put in just 10 minutes in your kitchen and make and store this very-useful and handy chutney for all times.
About Neha Grover Love for reading roused her writing instincts. Neha is guilty of having a deep-set fixation with anything caffeinated. When she is not pouring out her nest of thoughts onto the screen, you can see her reading while sipping on coffee.
Sweet Tomato Relish
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Sweet Tomato Relish is the perfect solution to a bumper crop of cherry tomatoes. It tastes amazing on everything and all by itself!!
So Oregon has had record breaking heat this summer and NO rain! As a result, we are now dealing with ash and smoke filled skies at our house because of wildfires raging in the area. It’s scary stuff and we could sure use some rain and prayers! An upside of all that heat and no rain is that we have an amazing crop of tomatoes this year.
The cherry tomatoes are really going crazy and it seems like every day my husband comes in with a new bowl full. If you live near me come on over! If you see a man wandering the neighborhood with a bowl full of tomatoes, it is my husband looking for someone who needs tomatoes! In my attempts to find something to do with them other than just eat them right out of the garden or put them in salads I made up a batch of sweet tomato relish. It was a good decision.
I first made this sweet tomato relish years ago and served it with this delicious buttermilk chicken. After you taste this sweet tomato relish you are going to want to eat it on everything! Seriously, I mean everything. It is the perfect thing to not only top your chicken with but it’s amazing on beef, pork, fish and I can’t wait to put it on hamburgers. It would be delicious used on bread as a bruschetta too. I served it this weekend on this yummy rosemary and lemon flank steak (recipe coming on Friday) and my husband kept commenting and commenting on the sweet tomato relish. He thought the steak was good too.
After you taste this sweet tomato relish you are going to hope for a bumper crop of tomatoes every year.
- 4 tbsp olive oil
- 1 small red onion, finely diced
- 1 garlic clove, grated
- 6cm piece ginger, peeled and grated
- 1 bay leaf
- 1 tsp black peppercorns
- 2 star anise
- ½ tsp crushed chillies
- 3 x 250g packs cherry tomatoes, quartered
- 4 tbsp red wine vinegar
- 3 tbsp soft brown sugar
Each serving contains
of the reference intake
Carbohydrate 2.7g Protein 0.4g Fibre 0.5g
Recipe Easy tomato relish
Lovely recipe – I do a variation on this by adding Seville marmalade rather than the sugar.
Thanks. This is great as I see so many uses for it.
My mouth is watering already. Can’t wait to try this.
It’s a very yummy dip too with vegies and savoury biscuits
Looks nice and easy and free of preservatives etc. which is great. Tomatoes are in good supply so it’s the perfect time to try.
It looks delicious I will have to try Ita d see if my children are interested in this tomato relish. Fingers crossed it’s a hit!
love a good tomato relish, but they can be long to cook, love this recipe though – easy to whip up and sounds like it would taste just as good – thank you for sharing
Good one – free from preservatives which is a winner for me!
thanks you for the recipe. I will have to give it a go.
I love a good relish to have in sandwiches or on meat,thanks so much!
My husband is a big fan too.
I love eating relish and love the look and sound of this recipe. Love it with meats and on sandwiches.
More on Making Relish Preserves
Relishes - How to Make Relishes at Home
Preserving Jars, Labels and Covers
17 comments on &ldquo Tomato Relish Recipe &rdquo
great recipes but could do with two different types of measurements (e.g. pounds and grams) of people who only know one type of units like metric units on all recipes xx :p
Does this recipe not require the relish to be processed or cooked in any way? Or will the vinegar preserve it once it’s been potted?
There is no need for this to be cooked in any way. The vinegar acts as the preserve.
I love the idea of this recipe, what kind of consistancy is the finished product? Is it watery?
It will be more watery than say a chutney but I have never found it to be too watery.
Thanks Val – I suspected the vinegar would act as the preserve.
I made a large batch of this last week, and was surprised by just how much liquid was present when putting into jars.
I had a small taste of it, and it was absolutely delicious, not sure if i’ll be able to wait the 6 weeks til it’s ready!
Just made this and it does look rather watery even though I really drained the tomatoes – is some of the liquid absorbed as it keeps?
Also thought I’d add a small chopped chilli for a bit of a kick!
woops, I didn’t notice you weren’t meant to cook it, all eaten now, only lasted 2weeks, too yummy. I’ve just made one with loads of sweet chilli’s. Tastes great, next time I’ll have to follow your reciepe and hide it away….too yummy.
Do you not need to soften the onions even ?
There is no need to soften the onions.
Love your recipes thanks!
How long will the relish keep for unopened?
The “official” line is 12 months.
Just wondering how long you can keep the chutney for before using?
In the shops, you can buy two strengths of malt vinegar, one specially for pickling and the normal type. Do you need to use the pickling for this recipe and for the other chutney recipes, or can you use the cheaper (weaker) version?
Have made the tomato relish and tomato and pepper relish. Really can’t wait to taste them.. Love your book, can’t wait to make more of the recipes x
Oh my goodness this has to be my favourite tomato relish recipe, I have made it for a couple of years now with the toms and onions from the garden. I or my family have never tried a relish like it. I think it’s due to the sweet tangyness of vinegar with the crisp onion and just a little kick of heat in the background. We are never able to leave it as it’s eaten in sandwiches, with salads and cold meats within a couple of weeks. I have people placing orders it’s so good. Also I love the vinegar/sugar/mustard seed combo that I use it to pickle my cucumber relish and beetroot. Thank you so much
How to Sterilise Jars and Lids
Place jars on a rack in a tall saucepan then fill each jar with hot water so they don’t float. Continue filling the saucepan with water until the level is above the jars. Place the lids in the water then bring to a boil.
Continue to boil for 10 minutes then remove from the heat and carefully take out of the water with clean tongs emptying the water out of the jars. Place jars and lids on a baking tray then place in a preheated oven at least 100°C (215°F) until ready to fill.
If you are short like me it is easier to put the tall saucepan in the sink to be able to remove the jars. I use tongs with rubber ends and have a tea towel ready to grab the jar as soon as it’s out of the water.
Try this guide on how to get the labels off jars so you don’t have to purchase jars for canning. If you do need to purchase canning jars try these from Amazon. (Paid link)
To Save or Print this recipe for Old Fashioned Tomato Relish, click the button below:
Looking for more ways to preserve your tomatoes? Try this guide on semi drying then freezing tomatoes.
For more information on canning, freezing and drying food try this guide to Food Preservation.
Do you enjoy cooking with food grown in your own garden? You might like this guide to Homesteading or this recipe for Old Fashioned Bread and Butter Pickles.
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