What a great way to use your garden harvest
Tomato relish (sweet)
1kg cocktail tomatoes, skinned
3 fat cloves garlic finely chopped
1 large onion finely chopped
Five chilies, seeded and finely chopped
1 cup brown sugar
Tablespoon coconut oil
Fry onion and garlic in coconut oil until golden
Add chili and stir together for about a minute.
Add tomatoes, sugar and salt, cover until it begins to bubble.
Remove lid and with a potato masher, press down on the tomatoes to pop them open.
Allow to cook and thicken as it reduces.
When reduced by a third, stir in a tablespoon of olive or coconut oil, turn off the heat and leave on the hot plate for about ten minutes.
Pour into sterilized jars and seal.
Allow to mature for a week.
Prepared, tried and tested by: Dee Harris
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