Green tomato relish

My aunty Dianne loves to pickle, and chutney, and jam, and relish, and sauce, and even drizzle! Describing it as “the ultimate hobby,” her preserves are a reflection of the garden’s seasonal bounty. This green tomato relish is delish with cured meats, plain cheeses and excellent on hot dogs.

Ingredients

3 kgs	Green tomatoes, chopped (Main)
1 kg	Onions, chopped
100 g	Salt
1 ½ kgs	Sugar
2 tsp	Allspice, ground
2 tsp	Ground black pepper
1 bottle	Malt vinegar, use enough to almost cover vegetables
3 Tbsp	Ground turmeric
100 g	Dried mustard
3 Tbsp	Cornflour
1 pinch	Cayenne pepper

Directions

1. Mix chopped vegetables with salt and leave overnight in fridge, or for at least 8 hours.
2. Drain off brine. Put vegetables, sugar, allspice and pepper in saucepan. Pour in enough vinegar to almost cover. Boil for 30 minutes.
3. Mix turmeric, mustard, cornflour and cayenne pepper to a paste with a little water and stir into mixture to thicken. Boil another 5 minutes. Bottle in hot sterilised jars.

Check out these relish recipes too

• Sweet chilli sauce
• Brinjal
• Peach and tomato relish