Red Capsicum and Tomato Relish

I could not pass up the capsicums at $1.99 a kilo. So I made a few containers of roasted capsicums for the freezer and a batch of relish. The capsicum gives a sweeter flavour and a little more texture than is usual in tomato relish. I add a little extra spice with the garam masala, however, it is delicious without. Curry powder, which contains tumeric, could be substituted for the garam masala and tumeric.

This is the relish that accompanies the Savoury Muffins

Red Capsicum and Tomato Relish

4 large onions, thinly sliced 1 tablespoon chopped garlic 1kg tomatoes , skins removed and roughly chopped 1.5 kg prepared red capsicums (deseeded, skins removed and sliced into strips) ½ teaspoon chilli powder 1 tablespoon salt 2 cups sugar 2  1/2  cups vinegar

2 tablespoons flour 1 tablespoon mustard powder 2 teaspoons tumeric 1 tablespoon oil Optional 1 tablespoon garam masala

Put onions and oil in a large pan, cook on low heat until the onions soften.

Add tomatoes and garlic and continue cooking.

Add capsicums, 2 cups of the vinegar, chilli powder, salt and sugar. Bring to boil, stir and then reduce heat. 

Allow mixture to simmer, stirring occasionally, until reduced by about one third, approximately 30 – 40 minutes

Make a paste by mixing the flour, turmeric, mustard and garam masala with the remaining half cup of vinegar. 

Add a little of the hot relish to the paste and mix well. Add the paste to the relish, mix well. Bring relish to the boil, stirring continuously and simmer for a further 10 minutes.

Remove from heat and allow the relish to cool a little.

Spoon the hot relish into warm, sterilised jars. Seal

How to Roast and Skin Lots of  Capsicums

Cut capsicums in half, remove stalks, seeds and membranes. Place on a tray, skin side up. Put into a very hot oven and roast until skins blacken and blister.

Put capsicums into a plastic bag, close bag and allow the capsicums to cool.

When cool, remove the capsicums from the bag. The skins should peel off easily

Store capsicums in a bowl or container in the fridge for a day or two or freeze.







How to remove the skins from tomatoes

Bring a pot of water to the boil.
Cut a cross into the skin on the bottom of the tomato.
Put tomatoes into boiling water, allow skins to peel up slightly. For relish it doesnt matter if the slightly cook. Remove from the water. Peel skin off the tomatoes.