Not a lot from me today. I am still doing things in slow motion thanks to my shoulder which is still not playing nice at all.

But I did get my relish made! So happy to be restocked! (See bottom for recipe if you are interested. Its a lovely old fashioned one from my Nanna)

I hung out some washing and then got sidetracked by shoveling some dirt around the ‘boardwalk’ and putting some rocks back at the front to try to blend it more… then figured that was a worse than bad idea. (not what I did but because it wasn’t really helping my shoulder much)

I played with my garlic scrapes – just trying to put them all in a bowl to do something with

Someone had suggested making garlic infused olive oil which I was keen to try – then read there is a high risk of botulism from the process, so I got nervous and abandoned the idea. Still not sure what I will use them for

I did do some housework – but didn’t get all that far. So I sat down for a bit and finished Miss Emma’s late late late Christmas present

Nearly done
Done! (again – night time not the best light for the colours but you get the idea!)

So… looks like I might achieve an early night tonight!! You never know!


Recipe for my Nanna’s tomato relish:


6lb tomatoes (3kg)
2lb onion (1kg)
2lb sugar
Vinegar (you can use white, malt or cider vinegar)(Avoid malt if you are keeping it gluten-free)
2 tablespoons curry powder
3 tablespoons mustard powder
Cornflour to thicken


Chop tomato in to approx 1cm chunks (You can peel if you want to but I donโ€™t)
Dice onion
Put both in large pot, mix and sprinkle top with a handful of salt and leave overnight.
In the morning, drain off excess liquid.
Pour vinegar over the mixture until covered/saturated.
Add in your sugar and bring to boil… then let cook slowly for an hour or two.
Prepare about 10 good sized jars by washing and sterilising in the oven at 100C
In a separate bowl mix your curry & mustard powder along with a couple of heaped spoonfuls of cornflour add some water and mix into smooth, runny paste. Stir into your tomato mix and cook for a few more minutes.
Pour hot into your jars and seal with lids. (Apron good – can be messy and splashy!)

Author: Lisa

A happy traveller through life! Right now living in NW Tasmania with a gorgeous Nurse-Husband, a fool of a Siamese Cat and several chickens. We love our fairly simple lifestyle of growing a lot of what we eat and enjoying the stunning surrounds of our little patch.

11 thoughts on “Relish”

  1. Lisa, I’m not sure I will ever make tomato relish, but willing to try your ice cream recipe. I just need to say WOW on the knitted poncho! Looks like it has angel bell sleeves? I’d buy one of those so get busy! Love your blog and dream of seeing a Tasmania beach someday. Thanks. – JD, The Repurposed Gardener

    1. Hi Jeri! The relish is worth the effort, but then again… so is the ice cream! ๐Ÿ˜€
      Thank-you re shawl – its actually one big triangle that simply drapes over your shoulders. I hadn’t ever thought about selling them – mainly because there is about $40-$50 worth of wool in them before we even look at my time! I just figured people would baulk at the price ๐Ÿ™‚ So, so far I have just made them as presents. I have made a few now – I enjoy making them!! Especially with the pretty wool!
      Hope to see you in Tassie sometime (and you pick a time when the weather isn’t having a hissy-fit lol)

      1. If you ever consider posting/selling your colorful shawls to help build your Texas fund, let me know. ? You are assured at least 1 buyer! Also, if the Texas trip requires a layover in Philly, you’ve got an open invitation for a free chauffeur and guest room to take side trips. Amish country and the famous Longwood Gardens are about an hour away. If I recall, Mavis posted from Amish country once. I selfishly want you to show me how to make ice cream in person. ?

        1. lol – will let you know re:shawls ๐Ÿ™‚
          And awesome – Thank-you for the invite! I am completely clueless on my flight route but its lovely to have the invitation! (Popping into Philly for an Ice Cream Class – perfect!) ๐Ÿ™‚

  2. Lisa,
    While I consider myself a long time and experienced canner, just learned that using thickening agents like flour and cornflower/cornstarch when canning is not safe! A product called Clear Jell [not Instant Clear Jellโ€“does not play nice with heat] is ok to use in its place. Botulism is the issue here, as flour et al does not allow thorough and consistent heating to be safe. Thought you’d like to know.

    1. Hi Elizabeth! Thank-you for the information. I have been having a read. I think the canning process is different from what I do. I have never done it (Thats where the sauce or vegies go into jars and into a water bath?) I think the difference with the sauce recipes I use is that they are really thoroughly cooked on the stove top, then poured into heated/sterilised jars/bottles and sealed. Do you think that would be right? I have been googling and from what I have read so far is that the corn flour stops the cooking process to the centre of the jars. One day I would like to set up for doing actual canning but its on my procrastinators ‘to do list’
      Lovely to hear from you, hope you are going well!! ๐Ÿ™‚

  3. Your tomato relish looks yummy! Definitely going to try it this summer (I’m in Michigan so it will be awhile). Your sweet chili sauce posted the other day also looked really good. Can you post that recipe please? I love sweet chili sauce! Thank you.

    1. Hi Pam!
      Sweet Chilli Sauce
      Hopefully that link works fine, if not, the same link is in yesterdays post. Should take you back to an older post called “Jam, Sauce & Dinner”
      The relish is def. worth doing. We love it here and our visitors practically eat it up with a big spoon!! lol
      We had some of the sweet chilli sauce last night on some chicken schnitzels – mmmmm ๐Ÿ™‚
      Hope you get a good tomato season!

    1. Hi Nanci! Its quite versatile – you can use it on hot or cold meats as you would tomato sauce (ketchup) I like a dollop on top of cheese and biscuits (crackers) I also love using it on my home made pizza bases. Its lovely on sandwiches. We enjoy cheese, ham & relish – or just the salad and relish.

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