Divalicious Ruby Sunsplash Tomato Relish

Condiments & Canning
I created this recipe when I lived in Australia and introduced it to the audience during my first U.S. show “Say Cheese: a tongue-titillating tasting of artisan cheeses, wines and the songs they inspire” as a condiment to have with the cheese platter.
Divalicious Ruby Sunsplash Tomato Relish


  • 6 pounds whole tomatoes
  • 4 pounds onions, halved and sliced fine
  • 16 cloves garlic, chopped fine
  • 4 cups unsweetened orange juice
  • 32 ounces apple cider vinegar
  • 1/2 cup black raisins
  • 1/2 cup golden raisins
  • 3/4 cup currants
  • 1 tablespoon finely shredded orange rind
  • 2 tablespoons medium Madras curry powder
  • 2 teaspoons chili powder
  • 2 teaspoons cumin
  • 1 teaspoon yellow mustard seeds
  • 1 cup brown sugar
  • 2 cups white sugar
  • 2 habanero chili (8 thai chilis)
  • 2 tablespoons salt
  • 4 teaspoons fresh black pepper


  1. Skin, seed and chop the tomatoes coarsely. Make sure the stem section is removed. Place tomatoes in a 5-quart saucepan and add the remaining ingredients. Bring to a slow boil for 5 minutes. Simmer until reduced by 1/4 in volume, stirring regularly and bottle.
  2. To bottle: Preheat oven to 325 degrees. Have a small pot of simmering water on the stove. Wash, rinse and drain canning jars and lids. Line a sheet pan with a layer of paper towel. Place jars on the paper towel so they are not touching. Heat jars in the oven for 10 minutes, cool slightly, then pour hot relish into the warm jars. Place flat lids on each jar. Screw on bands to seal, but don’t over tighten them. Arrange jars right side up in a canner and add water so it’s at least one inch above the jars. Bring to a boil and continue boiling for ten minutes.
  3. Cool jars on a rack. Store in cool place.
Total time:
Yield: Makes 11 pints.


You can use fresh or canned tomatoes.