Tomato Relish 

I make a similar recipe in large quantity every 10 years and preserve in Mason Jars. It is very good to start however It does get much better with age. In addition to all your ingredients, I include: Celery, Green Pepper, Cinnamon, and Nutmeg. My recipe comes from Scotland, and has been in our family for many generations. Thank you for sharing your recipe, great video and greetings from North Michigan, USA.

Love it! I'm a Great Grandfather to 4 kids, (14,12,10, & 7), and I try to teach them new things from time-to-time.... It's not easy, lol. I was going to try a "relish day" this fall .. 2024. I have my own gardens for the ingredients. I will definitely try your recipe, if I can get the kids away from the internet. Thanks again.

3 yrs ago....but hey, I'm doing this but with 3kg of ripe tomatoes i must use. Thanks, i COULD smell the delicious aromas here in outback qld Australia.

Never heard of this until I heard a video used it. Sounds yummy

It's a great recipe. Today I made it & it came very nicely. Thank you so much for the recipe.👍

Awesome just like this recipe….

Delicious 🤤

This was so good.

Awesome👍

Thank you

Yumm. PS: The liquid will reduce quicker with the pot lid OFF.

Mmmm

Never heard of brown onion

Tomato Relish.

And now u gotta try and fish out the cloves

I can only assume this video was a trolling experiment. The end result was absolute CRAP! This came out unbelievably sweet and vinegary at the same time. And mind you that I most likely used less than those 1 + 1/4 vinegar in the recipe, and used only about 80% of a cup of sugar (so definitely less than what was recommended here). Really wayyyyyyy off... nothing remotely like any tomato relishes I've ever tasted. What I'm planning to do with this inedible thing now is to freeze it and use probably around 1/4 of it as the seasoning for another full recipe (minus the sugar and vinegar). Also, I can't be 100% sure (because the vinegar and sugar dominated the whole thing so much that it's hard to say), but I think the cloves are totally unnecessary: during the cooking they release a foul smell and by the end of the cooking you can't really taste any traces of it.

No garlic?

Yr knife is blunt