Victorian Tomato Relish

1. Cut up the unskinned tomatoes, onions, and unpeeled cucumbers.

2. Sprinkle with all the salt, stir it through, and leave overnight to draw out the liquid.

3. Strain off liquid- as much as you can.

4. Add sugar and vinegar.

5. Boil till tender then add mustard and cayenne pepper (you can vary this according to taste).

6. Mix flour and curry powder with extra vinegar and add to cooked tomatoes to thicken.

7. Bottle in sterilized jars.

8. Cover when cold.

9. Can be used immediately and also keeps really well.

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Nutrient	Quantity
Total fats	16.4686 g
Protein	68.4346 g
Carbohydrates	792.8765 g
Energy	3387.2845 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.3399 g
Water	6226.9144 g
Aspartic acid	9.0662 g
Calcium, Ca	1004.2289 mg
Lutein + zeaxanthin	7747.7508 g
Fiber, total dietary	99.3774 g
Fatty acids, total trans-polyenoic 13:0	0.0149 g
Carotene, beta	25454.5128 g
Niacin	36.0356 mg
Vitamin A, RAE	2380.1721 g
Arginine	2.931 g
Riboflavin	1.4757 mg
Tocopherol, beta	0.5361 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0482 g
Fatty acids, total saturated 20:1	0.0045 g
Glutamic acid	27.4887 g
Sodium, Na	344.934 mg
Fatty acids, total saturated 16:1 undifferentiated	0.0721 g
Total lipid (fat)	16.4686 g
Manganese, Mn	10.3366 mg
Fructose	90.1114 g
Proline	1.3569 g
Fatty acids, total saturated 16:0	1.9685 g
Fatty acids, total saturated 8:0	0.0025 g
Sucrose	413.5168 g
Choline, total	455.6922 mg
Sugars, total	597.292 g
Serine	1.9201 g
Fatty acids, total saturated 10:0	0.0041 g
Fatty acids, total saturated 18:0	0.5551 g
Vitamin B-6	6.2544 mg
Selenium, Se	23.5332 g
Ash	34.14 g
Fatty acids, total saturated 18:1 undifferentiated	3.8224 g
Pantothenic acid	7.0555 mg
Phenylalanine	2.065 g
Copper, Cu	4.04 mg
Betaine	12.0845 mg
Thiamin	2.7137 mg
Methionine	0.4685 g
Iron, Fe	23.0691 mg
Carbohydrate, by difference	792.8765 g
Phosphorus, P	1811.2966 mg
Folate, total	1067.3359 g
Tocopherol, gamma	6.6509 mg
Fatty acids, total saturated 4:0	0.0023 g
Fatty acids, total saturated 22:1 undifferentiated	0.0087 g
Lycopene	137946.7466 g
Alanine	2.0171 g
Valine	1.5817 g
Fatty acids, total saturated 18:2 undifferentiated	5.5863 g
Glycine	1.6462 g
Carotene, alpha	5415.9825 g
Glucose (dextrose)	92.448 g
Fatty acids, total saturated 14:0	0.1812 g
Zinc, Zn	12.9338 mg
Isoleucine	1.4079 g
Fatty acids, total saturated 12:0	0.0016 g
Fatty acids, total polyunsaturated	5.9257 g
Leucine	2.1176 g
Tocotrienol, alpha	1.0481 mg
Vitamin A, IU	47253.4411 IU
Folate, DFE	1067.3359 g
Tryptophan	0.5644 g
Vitamin C, total ascorbic acid	840.8286 mg
Phytosterols	571.7744 mg
Galactose	0.0397 g
Fatty acids, total polyunsaturated 18:1 c	1.6522 g
Fatty acids, total saturated 6:0	0.0072 g
Tyrosine	1.1914 g
Vitamin K (phylloquinone)	478.9001 g
Fatty acids, total saturated	2.756 g
Histidine	1.0729 g
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c	0.0025 g
Fatty acids, total monounsaturated	3.9083 g
Threonine	1.9069 g
Folate, food	1067.3359 g
Cryptoxanthin, beta	341.808 g
Vitamin E (alpha-tocopherol)	35.8645 mg
Magnesium, Mg	806.3256 mg
Lysine	2.2017 g
Potassium, K	15107.5228 mg
Cystine	0.6349 g
Fluoride, F	137.3903 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Sugar	2	1611.96	403.192	0
Salt	1.5 1/2	0	0	0
Onion	8	512	119.552	1.28
Tomato	24	965.0375	208.5553	10.7226
Curry powder	3 tablespoons	61.425	10.5519	2.6479
Malt vinegar	0 bottle	0	0	0
Mustard	3 tablespoons	2.835	0.4903	0.0441
flour	6 tablespoons	216.855	47.477	0.8414
cayenne pepper	3 teaspoons	17.172	3.058	0.9326
lebanese cucumber	3	0	0	0