• Dietitian Gabi Coulthurst

Sugar-Free Tomato Relish


This tomato relish is so flavoursome, aromatic, spicy, smokey and sweet all at once (without the massive sugar-hit from store bought relish)!

Whenever I make this- it is added to basically every meal because it is so delicious and versatile- you can add it to:

  • As a curry base mixed with a tin coconut milk

  • On top of Indian curries as a relish

  • As a side with a mixed veggie omelette and avocado for breakfast

  • On a wrap or sandwich for a flavour hit

  • In a Mediterranean buddha bowl with roast vegetables, tahini and falafels

My new favourite is mixing a dollop of relish with hummus as a snack with veggie sticks or seed crackers! So yummy and high in fibre, protein, vitamin C and anti-inflammatory spices.

Make: 600g

Ingredients:

  • 1tbsp olive oil

  • 1 onion finely diced

  • 3 cloves garlic, crushed

  • 1tbsp yellow mustard seeds

  • 2tsp ginger powder, or fresh grated

  • 1tsp turmeric powder, or fresh grated

  • 1tsp smoked paprika

  • 1tsp cumin

  • 2 cloves

  • 8 ripe tomatoes roughly chopped, preferably organic

  • 2tbsp apple cider vinegar

  • 2tsp tamari (or coconut aminos)

  • Black pepper to taste

  • 2tbsp xylitol, or erythritol or 5 stevia drops (you can use honey here for non-sugar free version)

  • Optional: 1tsp chilli powder, or 1 large red chilli diced

Method:

1. Heat the olive oil, onion and garlic in a saucepan over medium heat until lightly browned.

2. Add the mustard seeds, ginger, turmeric, paprika, cumin and chilli and cook for 1 minute until the mustard seeds start to pop. 3. Add the tomato, tamari, sweetener, vinegar and pepper to the pan, stir to combine then and simmer, stirring regularly, for 20 minutes, or until the liquid is reduced by half.

4. Season with salt and pepper, then transfer to sterilised jars and store in the fridge for up to 2 months!


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