Who doesn’t love relish?
Crazy fools that’s who.
Whilst writing this blog I researched the difference between relish and chutney, as I will hold my hand up and say I don’t know. Well after researching, I still don’t know!
The most common theory is that a relish is made from pickled vegetables where as a chutney is fruit based. Well then how do these fools explain the king of relish, the tomato, being a fruit??? Or is this a tomato chutney????
Anyway, I am boring myself now.
This “chutlish” was made primarily for a vegan BLT sandwich (recipe coming on Sunday) but is so good, I have made another batch to keep in the fridge. It is so good as a snack on some toasted bread or in a sandwich/burger combo. You can have it on salads, with tofu or to sweeten burritos. Store it in an airtight container in the fridge and you will easily get 6 weeks out of this bad boy.
Use the best quality tomatoes you can find, you can use a mixture of toamtoes if you wish, even cherry tomatoes would make an interesting alternative. It is the weight of 500g that is important. With other relishes, you usually match the weight of your sugar and vinegar. Tomatoes are very sweet though so I have lowered the sugar level. You will want to taste it yourself at the end though to make sure you have a great balance.
- 1 tablespoon, extra virgin olive oil
- 500g ripe, good quality tomatoes (you can use a mixture of tomatoes), halved, cored and chopped
- ½ red onion, finely diced
- 2 cloves garlic, finely chopped
- 1 red chilli, deseeded and finely chopped
- 5 tablespoons red wine vinegar
- 3 tablespoons of brown sugar (to begin with, you may need more)
- 1 teaspoon salt (more may be needed)
- ½ teaspoon mustard powder
- Start by heating a large sauté pan or saucepan over a medium/high heat
- Add the oil
- Add the onions and fry for 5 minutes
- Add the chilli and garlic and fry for a further 2 minutes
- Add the chopped tomatoes and stir
- Add the mustard powder, salt, brown sugar and red wine vinegar and stir
- Turn up the heat, bring to a boil and then reduce heat to low and simmer
- The simmering process will take from anywhere between 30 minutes to an hour. Stir regularly and let the relish thicken nicely. Don’t go too far or it will be too thick. The only thing worse than this, would be not letting it simmer enough and it being runny. You will know when it is ready
- When it is ready, transfer to an airtight container and store in the fridge for up to 6 weeks
- Get it into ya
The Rubens “The Rubens”
I have been listening to this album today, primarily because The Rubens just got top spot in the Triple J Top 100 countdown. The song that won is not on that album but this, their debut, is where you should start. Back in 2012, I suggested to a mate to listen to The Rubens as they were my big tip for the next big thing in Australian music. I like being right. 🙂