Tomato Relish

Peel the tomatoes by blanching them in boiling water for 1-2 minutes, then transfer to ice water and slip off the skins. Dice the peeled tomatoes into ½-inch pieces, discarding excess seeds and juice.

Slice the onions thinly and finely chop the chillies, removing seeds if a milder relish is preferred.

In a large heavy-bottomed pot, combine the diced tomatoes, sliced onions, and chopped chillies. Bring to a simmer over medium heat.

Mix the flour, curry powder, and mustard together in a small bowl to form a paste. Slowly stir this paste into the simmering tomato mixture, breaking up any lumps with the back of a spoon.

Continue to simmer the relish, stirring occasionally to prevent sticking and ensure even cooking.

Add the vinegar and salt to taste, stirring well to incorporate. Simmer for a final 2-3 minutes until the relish has thickened slightly and the flavors are well blended.

Remove from heat and allow the relish to cool slightly before transferring to serving bowls. Serve warm or at room temperature as a condiment with curries, grilled meats, or rice dishes.