Tomato RelishBen O'Donoghue
- 1 brown onion sliced
- 2x 400gm tins blanched peeled plum tomatoes
- 1 cup brown sugar
- 1 cup cider vinegar
- 1 clove chopped garlic
- 1 teaspoon yellow mustard seeds
- 1 teaspoon turmeric
- 1 teaspoon ground coriander
- 1 teaspoon peppercorns
- ½ teaspoon cumin ground
- 2 cloves
- ½ cinnamon stick
- 12 curry leaves
- 1 bay leaf
- 1 tablespoon of peanut oil
- Heat the oil in a pot until hot. Add the mustard seeds and curry leaves pop. Add the onion and quickly fry. Add the spices and cook for 2 minutes.
- Add the sugar and vinegar and reduce until thick, sweet and sour. Add the whole peeled tomato and cook out until thick again. Season to taste
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