Tomato and Chilli Relish

Preserves and pickling are a great way to make your harvests stretch well into the coming seasons. The chilli in this tomato relish gives in a little bit of heat to make it extra tasty.


  • 1.5kg tomatoes
  • 1 fresh chilli
  • 6 medium onions
  • 6 cloves garlic
  • 3 C raw sugar
  • 1.5 C cider vinegar
  • 7 tsp salt
  • 6 tsp curry powder
  • 6 tsp mustard powder
  • 6 tsp cornflour
  • 4 Tbsp cider vinegar
  1. Cut a small 'x' across the top of each tomato.
  2. Place tomatoes in a bowl, cover with boiling water and leave for 1 minute.
  3. Drain tomatoes, rinse with cold water and peel off skins.
  4. Roughly chop tomatoes.
  5. Finely chop the onions and garlic.
  6. Place the tomatoes, onions, garlic, sugar, chilli, 1.5 C vinegar and salt in a large saucepan and bring to the boil.
  7. Reduce heat and gently cook for 50 minutes.
  8. Mix the mustard, curry powder and cornflour with the 4 Tbsp vinegar to a smooth paste.
  9. Stir into the tomatoes and cook until thickened.
  10. Sterilise jars, spoon in mixture and seal.
  11. Leave in the pantry for approximately two weeks.
  12. Refrigerate once opened.

Follow our Tomato Growing Guide here >

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Tomato and Chilli Relish Comments

  • I've been looking for good recipe but am new to this. What is the easiest way to 'sterilise jars'in step 10?


  • The recipe looks great. I don't have many jars, I was wondering if I could freeze what is left after filling the jars, maybe put into ice cubes. This would be an easy way to use in cooking but need to thaw before using on sandwiches or crackers etc.


  • Hi Bryce, to sterilse the jars wash them first, preheat your over to 150 degrees C and leave them in there for 15 minutes. Good luck! Gemma (Tui Team)


  • Hi Daphne, we haven't tried freezing it but that sounds like a great idea. Perhaps you could freeze a small amount and then defrost it and see if it still tastes good? Thanks, Gemma (Tui Team)


  • I cheat, the easiest way is to put them through the dishwasher with the lids, when washed and dry put lids in and when it comes to using them all i do is lay them in a hot oven or fill them with hot as water while i am getting the relish ready. Happy bottling


  • try zip lock bags. great


  • Sounds good. No mention of when the chilli is added to the recipe contents. I presume with tomatoes, onions etc and all boiled up together.


  • Hi Shirley, thanks for picking that up, good spotting! The recipe has been amended to include the chilli. Cheers, Gemma (Tui Team)


  • Hi Bryce, I have a convection microwave, but works the same in the oven. Heat to 120deg C, put jars in and leave foir 30mins. Bottle your product and seal with lids that have been sitting in boiling water for 5mins. Happy bottling

    Sonya Solomon

  • How much does this make, as in how many jars of what size?


  • Bryce, the easiest way is to put them in the dishwaster if you have one and then they would be ok after the cycle.


  • how many jars does it make


  • Hi Tash, it makes approximately 7 x 250ml jars. Thanks, Gemma (Tui Team)


  • Hi Alistair, it makes approximately 7 x 250ml jars. Thanks, Gemma (Tui Team)


  • I save jars that I have purchased other 'stuf' in such as olives, pickled onions - and reuse these for pickles and jams etc. As long as the lids have not been damaged they will reseal OK.


  • Hi, when I sterlise my jars I pop them in a hot oven. When I remove them I place them on my PROTECTED benchtop and pour my jam, relish etc in, I think it also helps with the sealing of the jars...I laugh at the "POPS" that occur for 24hrs as they seal. Also you probly know about having your lids in boiling water as you place them on top...Ive been pottering round for about 10yrs (im 34) and havent had anything rot or explode or I hope this helps :)

    Kristina Hullena

  • did not have a fresh chili so substituted 1/4 tsp ground chili.Worked well for me and tasted grest but some might like it stronger. Also found that using Moneymaker tomatoes I needed to add more cornflur to thicken it. I supsect that Beefsteak might be a bit better for this recipe


  • Hi Heather, great to hear that it worked well for you, and great tip on the chilli and cornflour, thank you! - Gemma (Tui Team)


  • made this last year .icame out great .excellent taste and with corn beef and cold meat.


  • Hello all, I always sterelise my jars in the microwave for around 2 minutes. I soak the lids in boiling water.


  • To ensure jars are sealed, stretch cling film over top of jar then screw lid on. Very useful for damaged or unsterilised lids.


  • How long will this chutney keep prior to opening - I note that you say to keep in the larder for two weeks - is that the full unopened shelf life

    Roy Valley

  • I wash them in hot soapy water and rinse off. Then put them upright on a baking tray, put them in a cold oven then turn the oven to 120 c and leave them for 30 minutes. Take them out and place on a wooden board, cover with a clean tea towel. They should still be warm when your preserves are ready. This method comes from Ladies a Plate, jams and preserves by Alexa Johnston and it has always worked for me. You can boil the lids in a saucepan if you like but I usually just wash them well and put them in a saucepan and boil the kettle and pour it over them. I hope this helps.


  • I find it disappointing that this recipe requires so much sugar. My family is trying to cut down sugar and we'd appreciate hearing about recipes with low sugar or alternative sweeteners, like dates and apples.


  • Hi Cathie, thank you for your feedback we will keep this in mind. In our newsletter we do try to include a variety of recipes to appeal to the tastes of our readers. Thanks, Tui Team.


  • Just ensure they?re clean. Place them in a COLD oven and heat them to 100 degrees while your relish cooks.


  • Just ensure they’re clean. Place them in a COLD oven and heat them to 100 degrees while your relish cooks.


  • Do you deseed and chop the chilli or add it whole and do you simmer for 50mins covered or uncovered?


    • Hi Ken, you can roughly chop the chilli or add it whole as it will boil down either way, and keep the seeds in if you like want it hotter. Simmer for 50 minutes uncovered as this will help it thicken.

      Tui Team

  • I’m going to make this but, can White vinegar be used instead of cider vinegar?


    • Hi Niki, thanks for getting in touch. Yes you can substitute with white vinegar. Happy cooking! Thanks, Tui Team 

      Tui Team

  • I use a chilli for every two tomatoes and also add two cups of sultana's chopped makes it a bit thicker .

    Allan Singleton