Makes two 400 ml jars of relish.
Note: the onions, cloves and chillies can all be chopped
together in a food processor.
Note: to peel the tomatoes, cut a cross into their base,
submerge them in boiling water for ~1 minute and then the skin
usually peels off.
1 kg (approximately 10) tomatoes, skinned, de-seeded and
4 medium onions, finely chopped
4 garlic cloves, finely chopped
4 red chillies, deseeded and very finely chopped
4 tbsp black mustard seeds
3 tbsp smoked paprika
120 ml malt vinegar
120 ml brown sugar
olive oil for frying
salt to taste
Fry the onions, garlic, chillies and mustard seeds in olive
oil until the onions are soft.
Add the tomatoes and cook until the tomatoes are soft and
broken down; if any hard bits remain take a potato masher to
them in the pan.
Place two clean jam jars and two lids in the oven and set
heat to 200 C.
Add the smoked paprika, vinegar and sugar to the pan and
simmer for 45 minutes or until the relish is as thick as you
When the oven has come to temperature, leave the jars/lids
in it for 20 minutes.
When the relish is at the right consistency, add salt to
Remove the jars from the oven, spoon the relish into them
and close the lids while the jars are still very hot.
Wait a week for the flavours to develop before consuming.