Post by Silly Yak on Jan 26, 2011 16:53:37 GMT
Gluten Free Tomato Relish
Posted by Suzi on 27/1/2007
GF board
Hi all... I wanted to share with you my Mum's famous Tomato Relish recipe. I had it for lunch today & it is simply delicious. She has made adjustments to make it gluten free so that we can all enjoy it. This is a real treat!
Ingredients
• 2kg ripe tomatoes peeled
• 5 large onions
• salt & white vinegar
• 5 tblsp GF corn flour
• 2 tblsp GF mustard
• 1 tblsp GF curry powder
• 1kg sugar
Directions
Cut up tomatoes & onions, sprinkle with salt, leave overnight.
Drain in the morning, place in large saucepan & cover with vinegar. Boil 5 mins then add sugar. Mix dry ingredients with approx. 1 cup vinegar until smooth. Add gradually to tomatoes whilst stirring well. Bring mixture to the boil, then reduce & simmer for 1 hour uncovered stirring occasionally. Remove from heat & spoon relish into warm jars. Allow to cool to room temperature, then seal & label with today's date.
Store in a cool dark cupboard. Will keep up to 2 years stored correctly.
Makes approx. 6 x 500g Jars
Tips:
- To peel tomatoes place in a bowl of boiling water, leave for 2 mins, then peel off skins.
- Relish jars should be sterile before bottling. Do this by filling with boiling water. Leave 2 mins, then empty & air dry.
- Do not store half filled jars, as they do not keep as long. These should be used immediately & full jars stored.
Link: www.gluten-free-living.net/recip ... relish.php
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Read more: coeliac.proboards.com/index.cgi?board=veggies&action=display&thread=120#ixzz1CA3HCf1U
Posted by Suzi on 27/1/2007
GF board
Hi all... I wanted to share with you my Mum's famous Tomato Relish recipe. I had it for lunch today & it is simply delicious. She has made adjustments to make it gluten free so that we can all enjoy it. This is a real treat!
Ingredients
• 2kg ripe tomatoes peeled
• 5 large onions
• salt & white vinegar
• 5 tblsp GF corn flour
• 2 tblsp GF mustard
• 1 tblsp GF curry powder
• 1kg sugar
Directions
Cut up tomatoes & onions, sprinkle with salt, leave overnight.
Drain in the morning, place in large saucepan & cover with vinegar. Boil 5 mins then add sugar. Mix dry ingredients with approx. 1 cup vinegar until smooth. Add gradually to tomatoes whilst stirring well. Bring mixture to the boil, then reduce & simmer for 1 hour uncovered stirring occasionally. Remove from heat & spoon relish into warm jars. Allow to cool to room temperature, then seal & label with today's date.
Store in a cool dark cupboard. Will keep up to 2 years stored correctly.
Makes approx. 6 x 500g Jars
Tips:
- To peel tomatoes place in a bowl of boiling water, leave for 2 mins, then peel off skins.
- Relish jars should be sterile before bottling. Do this by filling with boiling water. Leave 2 mins, then empty & air dry.
- Do not store half filled jars, as they do not keep as long. These should be used immediately & full jars stored.
Link: www.gluten-free-living.net/recip ... relish.php
**************************
Read more: coeliac.proboards.com/index.cgi?board=veggies&action=display&thread=120#ixzz1CA3HCf1U