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Tomato and Onion Relish

This family recipe has been closely guarded and rarely shared - until now! Add flavour to pies, hotdogs, toasties and of course, burgers with this homemade tomato and onion relish. It’s also fabulous folded through Spaghetti Bolognese!


      • 2.3kg tomatoes (Roma tomatoes work best)
      • 4 large brown onions
      • 1200 ml white vinegar
      • 1 kg sugar 
      • 4 tablespoons plain flour
      • 1 tablespoon curry powder
      • 1 tablespoon turmeric
      • 2 tablespoons mustard powder
      • ¼ teaspoon cayenne pepper
      • cooking salt



      1. Skin and roughly chop tomatoes and onions. Put in separate dishes with a handful of salt between the two dishes.
      2. Leave overnight and strain off liquid in the morning.
      3. Put 900 ml vinegar and sugar in a large saucepan. Add tomatoes and onions. Combine well.
      4. Bring to boil and stir occasionally for ¾ hour.
      5. Sift together flour, curry powder, turmeric, mustard powder and cayenne pepper.
      6. Mix into a paste with remaining 300ml vinegar.
      7. Add paste to the tomato/onion mix and boil for another ¾ hour, stirring often to ensure it doesn’t stick and burn.
      8. Pour into warm, sterilised glass jars.
      9. Allow to cool in the jars and then cap with screw top lids.

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