Ingredients:-
4.5 kgs of ripe tomatoes
3 large finely chopped onions
2 med finely chopped red peppers
2 med finely chopped green peppers
2 tsp mustard seeds
1 tsp celery seeds
4 x ½ cups white vinegar
2 ½ cups packed brown sugar
3 Tbsp Salt
2 tsp ground ginger
2 tsp ground cinnamon
1 tsp ground all-spice
1 tsp ground cloves
1 tsp ground nutmeg
METHOD: -
In a large saucepan, bring 8 cups water to a boil. Add tomatoes, a few at a time, boil for 30 secs. Drain and immediately place tomatoes in ice water. Drain and pat dry; peel and finely chop. Place in a stockpot. Add onions and peppers.
Place mustard and celery seed on a double thickness of cheesecloth; bring up corners of cloth and tie with string to form a bag. Add spice bag and the remaining ingredients to the pot. Bring to a boil. Reduce heat and simmer, uncovered, for 60-75 mins or     until slightly thickened. Bin the spice bag.
Carefully spoon the relish into hot 475 ml jars, leaving 1.25 cm headspace. Remove air bubbles; wipe rims and adjust lids. Place jars in a large stockpot with boiling water with water height at least 5 cm over top of jars, place the lid on and boil for 20 mins.
Sit for a few days, then your lovely tomato relish is ready to use on toast, sandwiches, and as a widely used condiment to many dishes.