I love tomato season, and you get to make your year's supply of chutneys and sauces. 

I usually make 10x of this recipe at once - you will just need a bigger pot. 



  • 1 kg red tomatoes - peeled and chopped
  • 1 brown onion - peeled and diced
  • 1 clove garlic - peeled and chopped
  • 330 ml vinegar
  • 160 grams of sultanas
  • 4 cloves
  • pinch (small) cayenne
  • 1/2 TB salt
  • 200 grams of sugar


Put all ingredients - EXCEPT SUGAR -in a large saucepan. 

ingredients in pot

Heat over medium heat, stirring until boiling.  Cook until mixer thickens, about 1 and 1/2 hr hours.

mixed ingredients in pot  cooked tomato chutney

Remove from heat.  Add sugar, return to heat, stirring until boiling.  Cook a further 1 and 1/2 hours until the mixer does not separate.  Stir frequently. 

add sugar

Bottle and seal in hot sterilized jars

finished chutney

This recipe should make 5 x 250ml jars of chutney. 

This is one of the recipes you will learn to make in a Jacican preserving cooking class, depending on seasonality and availability of produce. 

Each preserving class changes depending on what is available in the Jacican kitchen garden. 

The best time to visit Jacican to learn to preserve tomatoes is from February to May each year. 

To book into a Jacican Preserving class, follow the link here

In 2023, Jacican is holding a one-off Tomato preserving class where you will learn how to preserve tomatoes in six different ways. Tomato Preserving can be booked through One Hour Out. 


On the Jacican cook group, you asked for my Tomato sauce recipe.

Here is it …

Tomato sauce

Jacican tomato sauce

This recipe uses 1 kilogram of fresh tomatoes. You can expand this recipe to the weight of tomatoes you have to cook. I would usually do 10 kg at a time.



1 kg Red Tomatoes - roughly chopped

1 clove of garlic

1 whole allspice

5-gram yellow mustard seeds

2 whole cloves

pinch (small one) cayenne

120 ml vinegar

6-gram salt

75-gram sugar



Cook tomato and garlic until well pulped. Put through mouli to break down to a fine pulp and remove the skin and seeds. Rinse out the pan and return the pulp to it.

tomatoes  tomatoes in mouli

Tie spices in a muslin bag and add to tomatoes along with cayenne, vinegar, salt, and sugar. Cook until it does not separate anymore. Approximately 1 and 1/2 hours. Strain to remove spices.

added sugar  add vingar

Bottle and seal in hot sterilised bottles




Jacican green tomato kasoundi recipe cover

I use green tomatoes to make my kasoundi a little bit different.

For this recipe, I grow my own green tomatoes and use the green tomato you end up with at the end of the season.

You will need to grow green tomatoes yourself, or if you know a commercial tomato grower (one who sells from the farm gate), you might be able to buy some green tomatoes to use in this recipe.

You can make Kasoundi with red tomatoes if you like, but I offer no guarantees that the recipe will work as I have only ever used green.



  • 125 grams fresh ginger peeled and chopped
  • 65 grams garlic, peeled and chopped
  • 30 grams green chillies, deseeded and chopped
  • 25 ml vinegar
  • 125 ml vegetable oil (I use grapeseed)
  • 45 grams Black Mustard Seeds
  • 15 grams Turmeric
  • 45 grams Cumin
  • 1 kg Green Tomatoes, peeled and chopped
  • 250 ml vinegar, extra
  • 125 grams brown sugar
  • 25 grams salt

Jacican green tomato kasoundi recipe ingredients 2


Clean and roughly chop the tomatoes. Place in a saucepan and cook down until soft enough to run through the mouli. Puree and set aside.

Mince ginger, garlic and chillies with 25 ml of vinegar in the food processor to make a paste

Jacican green tomato kasoundi recipe make ginger garlic paste in food processor 

Jacican green tomato kasoundi recipe make ginger garlic paste

Heat oil until very hot in a heavy-based pan, then cook off mustard seeds, turmeric and cumin, until aromas lift off the pan. Add ginger paste and cook for a further 5 minutes.

Jacican green tomato kasoundi recipe adding turmeric

Jacican green tomato kasoundi recipe adding ginger paste

Jacican green tomato kasoundi recipe cooking spice

Add tomatoes, 250ml extra vinegar, sugar and salt, then simmer until the oil floats to the top. This took about ½ an hour for this quantity.

Bottle and seal in hot sterilized jars

Jacican green tomato kasoundi recipe

Jacican Curried Zucchini Relish

Curried Zucchini Relish

This has always been one of my best sellers when guests come to visit.

It could have something to do with that it is fantastic whipped into a 250-gram packet of cream cheese to make a corn relish style dip!

If zucchinis are in season, we may make Curried Zucchini relish in a Jacican preserving cooking class



    • 1 kg zucchini - 1 cm dice
    • 500 grams onion, peeled and chopped
    • 70 grams salt
    • 570 ml vinegar
    • 320 grams brown sugar
    • 70 grams arrowroot
    • 10 grams turmeric
    • 10 grams mustard powder
    • 10 grams curry powder
    • 5 grams ground ginger
    • 5 grams paprika - mild
    • 150 ml vinegar, extra


Dice zucchini, chop the onion and combine in a non-corrosive bowl. I use a large plastic bucket that fits in the fridge. 

Jacican curried zucchini relish add onion

Sprinkle with salt, cover with tap water and leave in the fridge overnight.

Jacican curried zucchini relish add salt

The next day drain very well.

Jacican curried zucchini relish draining zucchini and onion

Place vinegar in a large pan with sugar, heat, stirring until sugar has dissolved.  Bring to boil.  Add zucchini and onion.

Jacican curried zucchini relish add zucchini

Mix arrowroot with spices and extra vinegar to form a paste. 

Jacica curried zucchini relish add vinegar to spices

Add the paste to zucchini.  Return to the boil.  Boil 10 minutes.

Jacican curried zucchini relish add paste to zucchini

Bottle and seal in hot sterilized jars.

Jacican curried zucchini relish cooked relish

You should have six and a half 250 mls jars of Curried Zucchini Relish from this recipe. 

Jacican curried zucchini relish jars of relish

See you in the kitchen soon!


PS: If you would like me to teach you how to make Curried Zucchini Relish, come along to a Jacican preserving cooking class.


Each summer in Gippsland, we all have too many zucchinis growing in our veggie patches. 

If you visit Jacican for a preserving cooking class over the summer Zucchini Bread and Butter pickles may be one of the recipes we cook for you to take home!

Jacican Zucchini Bread and Butter Pickles ingredients

I have in the past cut all the vegetables for this pickle by hand, but time is short, so now I use the food processor to save time.  You could use a mandolin if you want to risk your fingertips.  Hand cutting the zucchini is fine, but you may not get a uniform thickness.



  • 1 kg Zucchini sliced
  • 500 grams of brown onion - peeled and sliced
  • 60 grams of salt
  • 1 litre vinegar
  • 250 grams of sugar
  • 25 grams of yellow mustard seeds
  • 5 grams of turmeric


Place zucchini and onion in a large non-corrosive bowl.  I use a large plastic bucket that will fit in the fridge. 

mix onion and zucchini together

Sprinkle with salt and cover with tap water.  Leave in the fridge overnight.

add salt

The next day drain very well. 

onion and zucchini draining

Place in a large saucepan, add the sugar, mustard seed, turmeric and celery seed. 

ingredients in pot

Barley cover with vinegar.  Don't worry if you don't use all the vinegar.  Stand for 2 hours.

ingredients with vinegar in a pot

Bring to the boil and cook for 5 minutes.

Bottle and seal in hot sterilized jars. I like to drain the cooked zucchini first, then wearing gloves to fill the jars. Once all your jars are full, top with the vinegar mixer. 

bottliing again

This recipe makes six * 250ml jars. 

Jacican Zucchini Bread and Butter Pickles



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Acknowledgment of country

Hello, I’m Jaci Hicken, from the lands of the Brataualung clan, which is where I’ve spent most of my life.

I would like to acknowledge all of us here today to cook together and share a meal.

I love sharing my dream of growing the food this country has to offer and share it with you.

The traditional place that we come together today is on the lands Gunaikurnai people

And I’d like to pay my respects to our elders past, present, emerging leaders, along with all the young people in our community.

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