Put a fruity twist on your classic tomato relish with this peach, nectarine and tomato version. It’s perfect for sandwiches or cheese boards.
Serves22, Cups
Cook time30 mins30 minutes
Prep time10 mins10 minutes, + cooling time
Cups
+ cooling time
Ingredients
2 large ripe yellow peaches, stoned, chopped
2 large ripe yellow nectarines, stoned, chopped
1 shallot, finely chopped
4 roma tomatoes, chopped
1 tsp yellow mustard seeds
1/4 tsp dried chilli flakes (optional)
2 tbs ginger, finely grated
1 dried bay leaf
3/4 cup (185ml) white wine vinegar
1 cup (220g) white sugar
Nutritional information
Per serve: Energy 64kj/15cal (1%), Protein 0.2g (0%), Carbs: 3g (1%), Sugars 3g (3%), Dietary Fiber 0.3g (1%), Sodium 1mg (0%).
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Combine the peach, nectarine, shallot, tomato, mustard seeds, chilli, if using, ginger, bay leaf, vinegar and sugar in a medium heavy-based saucepan. Bring to a simmer over medium heat. Reduce heat to low and cook, stirring occasionally, for 30 mins or until the mixture is reduced by one-quarter.
Step 2
Meanwhile, to sterilise preserving jars, place jars and lids in a deep saucepan and cover with cold water. Bring to the boil. Cover and reduce heat to low. Boil gently for 10 mins. Use tongs to carefully remove the sterilised jars and lids and place upside down on a clean tea towel.
Step 3
Spoon relish into warm sterilised jars. Seal. Turn upside down for 2 mins. Turn upright. Set aside to cool completely.
