Reader recipe: DB's relish

Bite reader Maureen Skinner has been making this relish for over 20 years. It came from chef Des Britten (hence the name) who found it in his mother’s hand-written recipe book. Maureen loves the simplicity of it and says it can be eaten on/with everything. As Des Britten himself says, it’s a runny relish, kind of sauce-like. Garlic may be added to the ingredients if wished.

Ingredients

2 kgs	Tomatoes, skinned and chopped (Main)
4 large	Onions, chopped
375 ml	Malt vinegar
500 g	Sugar
2 Tbsp	Salt
2 tsp	Curry powder
2 tsp	Mustard powder
2 Tbsp	Cornflour

Directions

1. Boil all together for one hour, stirring occasionally.
2. Thicken with the cornflour mixed with a little water. Bottle in sterilised jars and seal.

Maureen's tip

Edmonds Cookbook recommends that relish and chutney jars are not sealed until they are cold (while jams are sealed when hot).