Comments on: Tomato Relish Recipe

By: louise

louise — Sun, 22 Jan 2012 16:14:36 +0000

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

By: John

John — Mon, 10 Oct 2011 20:10:09 +0000

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?

By: erica

erica — Thu, 08 Sep 2011 18:24:43 +0000

Hi there,
Just wondering how long you can keep the chutney for before using?

By: Val

Val — Sat, 20 Aug 2011 15:18:13 +0000

The "official" line is 12 months.

By: Sue

Sue — Sat, 20 Aug 2011 13:07:11 +0000

Hi
Love your recipes thanks!
How long will the relish keep for unopened?

Thanks Sue

By: Val

Val — Sat, 20 Aug 2011 12:33:35 +0000

There is no need to soften the onions.

By: Debbie

Debbie — Fri, 19 Aug 2011 18:23:03 +0000

Do you not need to soften the onions even ?

By: lucie

lucie — Fri, 15 Oct 2010 13:45:19 +0000

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.

By: Dawn Francis

Dawn Francis — Mon, 20 Sep 2010 14:24:10 +0000

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!

By: David Fisher

David Fisher — Sat, 18 Sep 2010 10:30:57 +0000

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!