Spicy Indian Tomato Relish

  • Preparation: 15’
  • Cooking: 60’
  • Total time: 75’


  • 1 (170g) red onion, peeled and quartered
  • 30g ginger, peeled and chopped
  • 3 cloves garlic, peeled
  • 1 long green chilli, seeds removed (optional)
  • 2 teaspoons vegetable oil
  • 2 teaspoons brown mustard seeds
  • 15 fresh curry leaves
  • 1 teaspoon ground turmeric
  • 3 teaspoons ground cumin
  • 800g ripe tomatoes, diced
  • 1/3 cup (80ml) malt or red wine vinegar
  • 1/4 cup (55g) brown sugar
  • 1-2 teaspoons salt

Step 1

Insert Mulitblade and add onion, garlic, ginger and green chilli (if using). Press PULSE for 3 seconds; scrape down sides and repeat until finely chopped.

Step 2

Replace Multiblade with StirAssist and add oil. Select 120C/ 5 min / STIR SPEED 1 and press START.

Step 3

Add mustard seeds, curry leaves, and spices. Select Select 120C/ 3 min / STIR SPEED 1 and press START.

Step 4

Add remaining ingredients – add 1 teaspoon of salt only and only add remaining teaspoon if you need too. Select 100C/ 30 min / STIR SPEED INTERMITTENT.

Step 5

Taste and add more salt if it is too sweet (will depend on the tomatoes)

Step 6

Remove measuring cup from lid. Select 90C/ 22 min / STIR SPEED 1 and press START. Relish should have reduced and thickened. Spoon into a clean jar and refrigerate.

Step 7

Serve on toasted sourdough with smashed avocado, poached or fried egg and rocket leaves.


fresh tomatoes can be substituted with canned peeled tomatoes