Recipes for Plum sauce, Tomato relish and Beetroot chutney

We’ve had several guests asking about some of our condiment recipes so I thought I’d publish them on our website for everyone to use.

Our Tomato Relish and Plum Sauce are from the Edmond’s Cookbook with the a few differences mostly increasing spices and adding balsamic vinegar for a sweeter taste.

The Beetroot chutney is something I made up on the spot when we needed to use up several kilos of beetroot that were beginning to spoil.

Tomato Relish

1.5kg tomatoes peeled ( I do not peel tomatoes, life is too short to peel tomatoes)

4 large onions

25 grams salt

500 grams brown sugar

1 tablespoon mustard powder

1 tablespoon Curry power (I use Vencat curry powder)

2 Tablespoons flour (I use cornflour)

3 Chillies (I add 2 tbsp chillie flakes)

Vinegar to cover (I use ¼ balsamic, the rest malt vinegar)

Cut tomatoes in four pieces, cube onions. Sprinkle with salt and leave overnight. Next day pour off liquid and discard. Put tomato and onion mixture into preserving pan with sugar and chillies. Add enough vinegar to cover. Bring to boil, simmer for 1 and  ½ hours. Mix flour, curry powder and mustard to a smooth paste with a little cold vinegar. Add to mixture and boil 5 minutes. Put into sealed jars and seal tightly.

Plum Sauce

2.7kg plums (I use Black Doris as they are a dark fleshy variety)

1.7 litres vinegar (I use half balsamic vinegar)

1kg brown sugar

2 teaspoons ground cloves ( I use 4 teaspoons)

2 teaspoons black pepper

1 teaspoon ground mace

6 teaspoons salt

½ teaspoon cayenne (I use 1 teaspoon)

2 teaspoons ground ginger ( I use 4 teaspoons)

50 grams garlic (I use 200 grams)

Put all ingredients into preserving pan and boil together until reduced a to a pulp (about 2 to 3 hours)

Strain through sieve or muslin and bottle

Beetroot chutney

3 medium beetroot

Balsamic vinegar

Malt vinegar

1 cup sugar

1 large onion

Chilli flakes

Boil beetroot til well cooked with a finely chopped onion, mash together then add all other ingredients simmer for 20 minutes. Store in fridge