Caraway, date and tomato relish

Remember my sweet green chilli sauce recently? Well when I was at the markets I also bought a huge box of tomatoes ($8 for 10 kgs, can you believe it?!) and this yummy relish came about.

The dates add a little sweetness but don’t overtake the tomato and then there is caraway and rosemary to add an nice depth of flavour.

This relish is yummy with cheese, in sandwiches and with grilled sausages and meats.

I cheated and used a food processor to do all the heavy chopping so the prep is done in a fraction of the time it would normally take, but of course you are welcome to do it the old-fashioned way and chop everything by hand.

Caraway, date and tomato relish

 

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Serves: 11 cups

Ingredients

• 4 large brown onions
• 8 cloves garlic
• ½ cup fresh rosemary leaves
• 2 tablespoons olive oil
• 2 tablespoons yellow mustard seeds
• 2 tablespoons caraway seeds
• 3kg tomatoes, cores removed
• 350g fresh pitted dates
• 2 cups white sugar
• 2 cups red wine vinegar
• ¼ cup table salt

Instructions

1. Place the onions, garlic and rosemary in a food processor and process until finely chopped. You can also do this by hand.
2. Heat the oil in a large saucepan over medium heat. Cook the onion mixture, mustard and caraway seeds for 15 minutes, stirring occasionally, until softened.
3. Meanwhile, place the tomatoes and dates in the food processor, in batches, and process until roughly chopped. Again, you can do this by hand if you prefer. Add to the saucepan with the sugar, vinegar and salt. Bring to the boil. Simmer for 1 hour 15 minutes, stirring occasionally, until thickened.
4. Spoon hot relish into sterilised jars. Allow to cool before labelling.

Notes

- To sterilise jars, immerse clean jars and lids in a large saucepan of boiling water for 5 minutes. Use tongs to remove and place on a clean tea towel to dry. Fill the hot jars to the top with hot relish and seal.

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