Kitchen Warehouse founder Marilyn Macaulay’s green tomato pickles has long been a treasured family secret – but a relish this tasty deserves to be made public!



(Makes approx 4 large jars)

  • 2kg green tomatoes
  • 400g brown onions
  • 9 tbs salt
  • 900g sugar
  • 750ml cider vinegar
  • ¾ cup plain flour
  • 1 ½ tbs curry powder
  • 1 ½ tbs mustard powder
  • 1 tbs turmeric


  1. Chop tomatoes and onions. Layer 1/3 tomatoes, 1/3 onions, 1/3 salt in a large bowl. Continue layering. Leave covered overnight.
  2. The next day, drain then pour a litre of boiling water over the mixture. Drain and repeat at least twice to remove salt.
  3. Add 450ml of the vinegar to the tomatoes and bring to the boil. Cook for a further 10 minutes.
  4. While the tomatoes are cooking make a paste with the flour, turmeric, curry powder and mustard powder with the left over 300ml of vinegar.
  5. Add sugar to the tomatoes, stir and then turn off heat.
  6. Add paste slowly. Stirring consistently to avoid lumps.
  7. Place on a low heat for 5-10 minutes. Pour the pickles into sterilised jars.
recipe image
Recipe Name
Marilyn Macaulay's Green Tomato Pickles
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