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Home / Eat Well / Recipes

Green tomato relish

makes 8 x 150ml jars
Warren Elwin
By
Warren Elwin

Food writer

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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 kgsGreen tomatoes, chopped (Main)
1 kgOnions, chopped
100 gSalt
1 ½ kgsSugar
2 tspAllspice, ground
2 tspGround black pepper
1 bottleMalt vinegar, use enough to almost cover vegetables
3 TbspGround turmeric
100 gDried mustard
3 TbspCornflour
1 pinchCayenne pepper
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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

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