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.
|3 kgs||Green tomatoes, chopped (Main)|
|1 kg||Onions, chopped|
|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|
|1 pinch||Cayenne pepper|
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- Mix chopped vegetables with salt and leave overnight in fridge, or for at least 8 hours.
- Drain off brine. Put vegetables, sugar, allspice and pepper in saucepan. Pour in enough vinegar to almost cover. Boil for 30 minutes.
- 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.