With relish

It’s tomato relish-making time. My no fail recipe comes from a tiny booklet published by the University of Otago in 1971, entitled ‘Pickles and Relishes’. Following my mum’s annotations I use white vinegar (ensures a ruby-red relish rather than a muddy one), more flour and paprika for extra colour. Last year I made using little acid-free toms from the Avondale Markets and the result was superb.

 

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2 thoughts on “With relish

  1. Funny you mention this – I’ve been thinking I’d like to give relish-making a go. Where do I start? Can you share your recipe or would that be telling?

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