Green tomato relish

Name: Green tomato relish
Yield: 8 x 150ml jars
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

Makes: 8 x 150ml jars

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 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

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.