Halal Green Tomato Pickle Relish Recipe

About this recipe

A tangy and sweet green tomato pickle relish, perfect as a side dish or condiment for dinner. This vegetarian and Halal-friendly recipe combines fresh green tomatoes, onions, and a flavorful vinegar-based brine.

Ingredients

• 1 Kg Shepa
• 100 g Sambar Onion Peeled
• 500 g Tomato Green
• 500 g Uttam Sugar White Sugar Cubes
• 1 kg Simply Staples Mineral Rich Sea Salt
• 200 g Whole Farm Premium Black Small Mustard Seeds
• 2 x 170 ml Masterchow White Vinegar - Pack Of 2

Instructions

1. 1. Slice 1 kg of green tomatoes and 3 medium onions into thin rounds. Place them in a large bowl and sprinkle with 1/4 cup of salt. Let sit for 1 hour to draw out excess moisture.
2. 2. Rinse the salted tomatoes and onions thoroughly under cold water to remove excess salt. Drain well and set aside.
3. 3. In a large saucepan, combine 750 ml of white vinegar, 3 cups of sugar, 1 tsp of celery seeds, and 1 tsp of mustard seeds. Stir well and bring the mixture to a boil over medium heat.
4. 4. Add the drained tomatoes and onions to the saucepan. Reduce the heat to low and let the mixture simmer for 10-15 minutes, stirring occasionally, until the vegetables are heated through and slightly softened.
5. 5. Carefully pack the hot mixture into sterilized jars, leaving a small headspace at the top. Seal the jars tightly with sterilized lids.
6. 6. Allow the jars to cool to room temperature before storing. The relish can be enjoyed immediately or stored in a cool, dark place for up to several months.

How to make Halal Green Tomato Pickle Relish

1. Salt and rinse. Slice 1 kg of green tomatoes and 3 medium onions into thin rounds, sprinkle with 1/4 cup of salt and let sit for 1 hour. Rinse thoroughly under cold water, drain well and set aside.
2. Simmer in spiced vinegar. Bring 750 ml white vinegar, 3 cups sugar, 1 tsp celery seeds and 1 tsp mustard seeds to a boil over medium heat. Add the tomatoes and onions, reduce to low and simmer for 10-15 minutes, stirring occasionally, until slightly softened.
3. Jar and store. Pack the hot mixture into sterilised jars, leaving a small headspace, and seal tightly with sterilised lids. Cool to room temperature, then enjoy straight away or store in a cool, dark place for up to several months.

Frequently asked questions

Why is salt used to draw moisture from the tomatoes and onions in this recipe?

The salt helps to draw out excess moisture from the green tomatoes and onions, which prevents the relish from becoming too watery. This step also enhances the texture of the vegetables, ensuring they remain slightly firm and not mushy in the final relish.

What role do mustard seeds play in the Halal Green Tomato Pickle Relish?

Mustard seeds add a subtle nutty and slightly pungent flavor to the relish, which complements the tanginess of the vinegar and the sweetness of the sugar. They are also a key ingredient in many Indian-inspired pickles, adding authenticity and depth to the dish.

Can the white sugar cubes be substituted with another sweetener?

Yes, you can use granulated white sugar as a direct substitute if you don’t have sugar cubes. However, avoid using brown sugar or other sweeteners as they may alter the flavor and color of the relish, making it less true to the original recipe.

How can I tell if the relish is ready during the simmering step?

The relish is ready when the green tomatoes and onions are heated through and slightly softened but not mushy. Stir occasionally and check that the vegetables still hold some of their shape while being tender to bite.

How should I store the Halal Green Tomato Pickle Relish, and how long does it last?

Store the sealed jars in a cool, dark place for up to several months. Once opened, refrigerate the jar and use the relish within 2-3 weeks for the best flavor and freshness.