How to make the perfect tomato relish | The Neff Kitchen (2024)

FAQs

What is the difference between tomato chutney and tomato relish? ›

Tomato chutney is thicker and chunkier, whereas tomato relish is usually thinner. The taste of a tomato relish is more vinegary, too. Chutney is usually softer in texture and is cooked longer, but the veggies in a relish still have some crispy crunch to them.

You can thicken the relish with 3 tablespoons of cornflour and a little vinegar if needed. After simmering and thickening, pour the relish into hot sterilized jars and seal. Let cool and add to your delicious summer and autumn dishes for a burst of tangy tomato goodness.

To thicken the relish, add the cornflour to a little water and mix to a smooth paste. Add a little of the hot liquid from the relish mixture until the paste is the consistency of thin cream. Add the paste to the relish mixture and stir continuously for around 5 minutes until it thickens.

Why would you peel tomatoes? The tomato skin is a different texture from the tomato flesh, and will remain so in sauces and purées—you'll get tiny chunks of skin instead of an uniformly smooth mixture. Moreover, the tomato skin is heavy in a kind of nutrient called flavonols, which impart a bitter flavor.

Vinegar used in making chutney must be good quality and have at least 5% acetic acid content. Any good brand white, malt, wine or cider vinegar should possess the correct qualities. Brown sugar is used for darker coloured chutney but where a lighter colour is required granulated sugar is recommended.

That bitterness could be acid from the tomatoes and one way people typically fix that is by adding a small amount of sugar.

Your homemade relish should be good in the freezer for 6 months if frozen properly (it will be safe to eat longer than that, but quality may suffer). Make sure to use a freezer-safe airtight container.

The sealed sterilized jars of tomato relish are preserved so can be kept at room temperature. Once a jar of tomato relish has been opened store it in the fridge. It will keep for 1-2 months. If you haven't used sterilized jars the relish can be kept in the freezer for up to 6 months.

My Tomato Relish is too runny.

Just keep boiling it a little longer until it thickens. If it's still too runny, add a little extra flour mixed to a slurry with vinegar. Also, make sure you always allow the tomatoes and onions to stand overnight so that much of the liquid is removed before cooking.

It is commonly used as a topping or accompaniment for burgers, sandwiches, grilled meats, and cheese platters.

How do you make tomato relish less sweet? ›

Add some acid to the sauce

If you don't have any acid on hand or prefer to try a different method, Robust Kitchen has some additional fixes. Diluting a sweet tomato sauce will dull its sweetness, so you can add water or chicken or vegetable broth, a little at a time until the sauce tastes better.

The ingredients in relish are cooked in the spiced vinegar, but they maintain their texture and bite. Chutney, on the other hand, is usually slow-cooked until the ingredients break down and become soft. This long cooking time also tends to make chutney thicker than relish, which has a looser texture.

Chutney vs Relish

Both condiments are made with chopped vegetables, vinegar, and added spices. Typically, chutney has a softer consistency and contains a variety of fruit pieces. Relish usually contains one type of vegetable and no fruit.

Yes, relish needs to be refrigerated if it is opened. If it's not opened, you can store it, unrefrigerated, in a cool dry place. But come on, no one wants warm relish. Just keep that sucker in the fridge.

Spoon cooled relish into freezer containers and freeze for up to 4 months. Thaw relish in refrigerator. Thawed relish may be refrigerated for up to 1 week.

Chutney vs Relish

Both condiments are made with chopped vegetables, vinegar, and added spices. Typically, chutney has a softer consistency and contains a variety of fruit pieces. Relish usually contains one type of vegetable and no fruit.

The tomatoes can be diced, mashed or pulped, and additional typical ingredients used include ginger, chilli, sugar, salt, aam papad, raisin, dates and spices and additionally onion, garlic and peanut or dal for the south Indian version. It can be prepared using ripe red tomatoes or green tomatoes.

Relish. Chutney and relish are two popular condiments, and the names are often interchanged. The confusion is understandable because chutneys can be savory, and relishes can be sweet. In general, chutneys have a chunky spreadable consistency much like a preserve and are usually made with fruit.