Monday, March 7, 2011

Tomato, chilli and coriander relish

Yesterday afternoon I decided to take charge of some of the rampant tomato bushes and do something with the abundance of fruit. I'm always on the lookout and ready to try a new recipe but sometimes a tried and true recipe is called for. On a Sunday afternoon, I don't usually feel like experimenting so I made up a batch of Tomato, Chilli and Coriander Relish from a recipe that I have used before with success. This batch was just as good as the others. It is sweet, spicy and savoury and lends itself to many uses. On potatoes with sour cream is a favourite here.

Tomato, Chilli and Coriander Relish
1kg tomatoes, halved
olive oil
5 cloves garlic, peeled
1 tablespoon fresh ginger, chopped
5 red chillies, stems removed
1 tablespoon cumin seeds
1 tablespoon mustard seeds
3/8 cup vinegar (red wine or balsamic)
1/8 cup fish sauce
160grams brown sugar
1/2 tablespoon ground turmeric
1/2 cup chopped coriander leaves
Coat tomatoes in olive oil and roast at 180deg C for about 30 minutes.
Place garlic, ginger, cumin and mustard in a food processor and chop finely.
Combine all of the ingredients in a heavy based saucepan and simmer for about an hour until the mixture has thicked to a consistency you are happy with.
Remove from heat and process with a stab blender or in a food processor.
Return to heat for a few minutes.
Pour/spoon into hot sterilised jars and seal.

This morning we had one little duckling that needed a bit of TLC. The cold weather this morning brought his body temperature down and a half-hour on a hot water bottle was all he needed. It is funny to watch a little chilled duck be all floppy and drowsy one minute and then suddenly it's up and running around as if nothing has happened. I have a helper at home today studying for exams so the ducky interuption was welcome for the scholar at least.

There are plenty more tomatoes to be made into edibles for the future so off I go.


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