1 (170g) red onion, peeled and quartered
30g ginger, peeled and chopped
3 cloves garlic, peeled
1 long green chilli, seeds removed (optional)
2 teaspoons vegetable oil
2 teaspoons brown mustard seeds
15 fresh curry leaves
1 teaspoon ground turmeric
3 teaspoons ground cumin
800g ripe tomatoes, diced
1/3 cup (80ml) malt or red wine vinegar
1/4 cup (55g) brown sugar
1-2 teaspoons salt
Insert Mulitblade and add onion, garlic, ginger and green chilli (if using). Press PULSE for 3 seconds; scrape down sides and repeat until finely chopped.
Replace Multiblade with StirAssist and add oil. Select 120C/ 5 min / STIR SPEED 1 and press START.
Add mustard seeds, curry leaves, and spices. Select Select 120C/ 3 min / STIR SPEED 1 and press START.
Add remaining ingredients – add 1 teaspoon of salt only and only add remaining teaspoon if you need too. Select 100C/ 30 min / STIR SPEED INTERMITTENT.
Taste and add more salt if it is too sweet (will depend on the tomatoes)
Remove measuring cup from lid. Select 90C/ 22 min / STIR SPEED 1 and press START. Relish should have reduced and thickened. Spoon into a clean jar and refrigerate.
Serve on toasted sourdough with smashed avocado, poached or fried egg and rocket leaves.
fresh tomatoes can be substituted with canned peeled tomatoes