Caraway, date and tomato relish
Serves: 11 cups
  • 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
  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.
- 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.
Recipe by emerald + ella blog at