Shallot & Tomato Relish
Looking for a delicious homemade shallot relish recipe? This is a time-tested favourite straight from our family kitchen — made with homegrown shallots, pantry staples, and plenty of care. It’s an easy relish recipe that’s perfect with cheese boards, cold meats, or sandwiches. Whether you’re preserving a harvest or just love bold, sweet flavour, this classic shallot relish is worth a spot in your fridge.
Ingredients
- 1.5 kg ripe tomatoes, chopped
-
6 medium shallots, finely sliced
-
1 tbsp salt
-
1 ½ cups white vinegar
-
1 tbsp curry powder
-
1 tbsp dry mustard
-
1 ½ cups white sugar
-
½ tsp cayenne pepper (or to taste)
-
Optional: ½ tsp ground black pepper
Instructions
- Prep the base:
Slice the tomatoes and shallots and place them together in a large non-reactive saucepan. Sprinkle with the salt, mix well, cover, and leave overnight. -
Drain:
The next day, pour off the excess liquid that’s released. This helps stop the relish from becoming too watery. -
Add flavour:
Add the vinegar, sugar, curry powder, dry mustard, cayenne, and black pepper to the pan. Stir to combine. -
Cook it low and slow:
Bring to a boil over medium heat, then reduce to a gentle simmer. Cook uncovered for 1 hour and 30 minutes, stirring occasionally, until thickened and reduced. -
Bottle it up:
Spoon the hot relish into sterilised jars, seal immediately, and allow to cool. Store in a cool, dark place. Refrigerate after opening.
