Mum's tomato relish

Mum always thickened her relishes with flour. These days cornflour is a better option for those with an allergy to wheat.

Ingredients

1 ½ kgs	Tomatoes (Main)
2 large	Onions, diced
2 tsp	Salt
½ tsp	Chilli powder
4 cloves	Garlic, crushed
1 cup	Brown sugar, firmly packed
1 ¾ cups	Malt vinegar, or use cider vinegar (Main)
2 Tbsp	Mustard powder
2 Tbsp	Curry powder
2 Tbsp	Cornflour

Directions

1. Prick the top of the tomatoes with a sharp fork. Place in a bowl. Cover with boiling water. Stand for 3 minutes then refresh in cold water. Peel.
2. Chop the tomatoes and place in a large saucepan. Add the onions, salt, chilli powder, garlic and sugar. Stir well. Add 1½ cups of the vinegar. Bring to the boil. Stir well, then reduce the heat and simmer for 1 hour, stirring occasionally.
3. Mix the remaining vinegar, mustard powder, curry powder and cornflour, until smooth. Stir into the tomato mixture and simmer, until thickened.

More summer vegetable-based recipes from Jan

• Barbecued corn with chilli 'n' herb butter
• Lettuce with bacon and blue cheese dressing