Tuesday 23 January 2018

Indy Power: Live life with relish


Tomatoe Relish
Tomatoe Relish
Chop onion, tomato, apple
Add spices, sugar, raisins
Tomato salad

Indy Power

Blitz up a blissful tomato relish that's jam-packed with goodness & ideal for summer sambos and salads.

Spicy tomato and apple relish

This is my little spin on the  classic Ballymaloe relish. I'm not sure how they make theirs but I've always loved it, especially the raisins. I've supplemented the coconut sugar with some apples for their sweetness and used apple cider vinegar for extra depth. It's so delicious and super easy. This recipe makes two large jars or four small ones, so you can halve it if you don't need as much.

Makes 2 large jars.

Gluten-free, dairy-free, vegan & paleo-friendly


500g cherry tomatoes

200g apple (approximately 1 large apple)

1 large white onion

100ml apple cider vinegar

100g coconut sugar

85g raisins

1 tsp salt

½ tsp allspice

½ tsp ground ginger


Chop the cherry tomatoes in half. Peel and chop the apple into very small cubes. Dice the onion and add them all to a medium pot.

Add in the apple cider vinegar, coconut sugar, raisins and spices, and mix well.

Bring it up to a gentle boil and then turn the heat down to a simmer. Let the mixture simmer for about an hour, stirring regularly.

Transfer the mixture to clean jars and leave them to cool before sealing. 


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Tomato salad

My mum’s tomato salad. For the last 20 years, I’ve spent my summers in France and one of my favourite tastes in the world is the simple tomato salad my mum makes every lunchtime when we’re there. The tomatoes are either from the garden or the local farmers’ market and they’re gorgeous coeur de boeuf (beef) tomatoes that are huge — with different shades varying from bright yellow to deep red — and the weirder the shape, the better. She slices them and piles them onto a big serving plate with a drizzle of olive oil and red wine vinegar, a generous sprinkling of sea salt and pepper and some chopped parsley or basil. It’s so simple and every bite is heaven.


Nothing compares to an in-season tomato. Summer is tomato season and this recipe is perfect for using up any extras. I’ve talked about the benefits of eating in-season, local produce before but with tomatoes you really can taste the difference in every bite, whether you’re popping one straight in your mouth or simmering them in a sauce. Fresh, in-season tomatoes are also higher in antioxidants — you can even see it from the colour of them. Tomatoes are high in vitamin C and they contain lots of vitamin A, iron and potassium. They are particularly known for their heart-health properties, due to their antioxidant content and the fact that they have been shown to improve the profile of fats in our bloodstream, resulting in a decrease in LDL cholesterol.


Homemade relishes and savoury jams are such a treat to have in the fridge. They can dress up any plate, sandwich or cheeseboard, and I love making them with summer produce because they keep for so long. It’s so lovely to have a little taste of summer when it’s cold and grey. One of my favourites is the balsamic fig chutney on my website, my whole family adore it.

Search for it on thelittlegreenspoon.com

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