Peel the tomatoes and roughly chop. Place the tomatoes and onion in a bowl, sprinkle with the salt and refrigerate overnight. This draws out the liquid and intensifies the flavour.
The following day, pour off the excess liquid and put the mixture in a heavy-based saucepan. add the sugar and enough vinegar to only just cover.
Bring the relish to the boil, reduce heat and simmer for 1 hour. While the tomatoes are simmering, dry fry the spices over medium heat in a frying pan or wok, stirring constantly to avoid burning. This will take about 30 seconds. remove the pan from the heat and add a few tablespoons of the tomato cooking liquid and mix to form a paste. add this spice paste to the tomato relish and simmer, stirring often because as it thickens it will tend to stick and burn, for another 30 minutes or until the mixture thickens.
Ladle into hot, sterilised jars with plastic lids. relish needs to be stored for 3 months or more to allow the flavours to mature. eating this relish within weeks is fine but the flavour is overpowered by vinegar.
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