Ballymaloe Original Relish

Ballymaloe relish has been delighting people all over the world for more than 50 years. Spread the fruity, tangy relish in sandwiches or serve with cold meats, cheese, sausage rolls and pies. The story of Ballymaloe relish actually begins in the 1930s.

It may seem strange to us ...Ballymaloe relish has been delighting people all over the world for more than 50 years. Spread the fruity, tangy relish in sandwiches or serve with cold meats, cheese, sausage rolls and pies. The story of Ballymaloe relish actually begins in the 1930s.

It may seem strange to us now, but at that time the humble tomato was not widely known. Yet Ivan Allen was growing them in abundance on Ballymaloe farm in County Cork, Ireland. Struggling to sell the unfamiliar fruit to the locals, Ivan’s wife, Myrtle, started thinking of other ways to use them.

In 1964, Myrtle had at last perfected her recipe for a rich tomato relish – and Ballymaloe original relish was born. It was a huge hit with the local community and soon became a regional favourite. Today, Myrtle’s daughter Yasmin is at the helm of Ballymaloe Foods.

They still use Myrtle’s recipe to make Ballymaloe relish, and generations of loyal fans enjoy Ireland’s favourite relish all over the world. Ingredients: tomatoes (41%), vinegar, sugar, onions, sultanas, tomato puree (5%), sea salt, mustard seed, spices. Allergens: Mustard