Tomato and pineapple relish

Recipe from: 11/1/2000 12:00:00 AM
Ingredients 9
Servings 0
Time 30 minutes

Ingredients

  • 30
    ml
    olive oil
  • 2
    onions, peeled and sliced
  • 4
    large garlic cloves, sliced
  • 2
    kg
    tomatoes, skinned, seeded and roughly chopped
  • 250
    g
    sugar
  • 20
    ml
    salt
  • 10
    ml
    chilli paste, or to taste
  • 440
    g
    pineapple pieces, drained
  • 425
    ml
    white wine vinegar
 

Method

60-90 minutes
 
Heat the oil in a large, heavy-based pan and cook onions and garlic for eight minutes or until softened. Add remaining ingredients and bring to the boil. Reduce heat and simmer for 60 to 90 minutes, stirring occasionally, until most of the liquid has evaporated and you can see the bottom of the pan when you scrape a spoon across it. Ladle into hot and sterilised glass jars and cover immediately until cool. Keep in a cool and dark place for up to six months. Makes 1 litre.
 

 

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