Halal Sweet And Tangy Relish Recipe

About this recipe

A flavorful sweet and tangy relish made with fresh vegetables and spices, perfect as a topping for dinner dishes or as a side condiment. This halal-friendly recipe is easy to prepare and adds a burst of flavor to your meals.

Ingredients

• 100 g Salt
• 900 G Kikkoman Naturally Brewed Dark Soy Sauce
• 250 g Organically Grown Green Capsicum
• 500 g Tomato Green
• 1 kg Whole Farm Grocery Sugar (Packet)
• 1 Piece Red Bell Pepper (Kempu Dappa Menasinakaayi)
• 500 ml I'Mwow Apple Cider Vinegar (With Mother)
• 1 pc Cabbage Red
• 100 g X 3 Mtr Turmeric Powder | Arisina Pudi Combo
• 1 Combo True Elements Raw Chia Seeds & Basil Seeds Raw

Instructions

1. 1. Coarsely grind 4 cups of ground cabbage, 4 cups of ground onion, 10 green tomatoes, 12 green peppers, and 6 red peppers using a food processor or grinder.
2. 2. Transfer the ground vegetables to a large bowl and sprinkle with 1/2 cup of salt. Mix well and let the mixture stand overnight to draw out excess moisture.
3. 3. The next day, rinse the vegetable mixture thoroughly under cold water to remove excess salt, then drain well.
4. 4. In a large pot, combine 6 cups of sugar, 1 tablespoon of celery seeds, 1 1/2 teaspoons of turmeric powder, and 4 cups of cider vinegar. Stir well and bring the mixture to a boil over medium heat.
5. 5. Add the drained vegetable mixture to the pot and stir to combine. Heat the mixture until it just begins to boil, then reduce the heat and simmer for 3 minutes.
6. 6. Carefully ladle the hot relish into sterilized jars, leaving about 1/2 inch of headspace at the top. Seal the jars tightly with sterilized lids.
7. 7. Allow the jars to cool completely at room temperature before storing. The relish can be refrigerated or stored in a cool, dark place for longer shelf life.

How to make Halal Sweet And Tangy Relish

1. Grind the vegetables. Coarsely grind 4 cups cabbage, 4 cups onion, 10 green tomatoes, 12 green peppers and 6 red peppers in a food processor or grinder.
2. Salt overnight. Sprinkle the ground vegetables with 1/2 cup of salt in a large bowl, mix well and leave them to stand overnight to draw out moisture.
3. Rinse and drain. The next day rinse the vegetable mixture thoroughly under cold water to remove the excess salt, then drain it well.
4. Boil the syrup. Combine 6 cups sugar, 1 tablespoon celery seeds, 1 1/2 teaspoons turmeric and 4 cups cider vinegar in a large pot and bring to a boil.
5. Cook and jar. Add the vegetables, simmer 3 minutes once boiling, then ladle into sterilised jars leaving 1/2 inch headspace, seal and cool before storing.

Frequently asked questions

Why do you need to let the vegetable mixture stand overnight with salt?

Allowing the vegetables to stand overnight with salt helps draw out excess moisture, which is crucial for achieving the right texture and concentration in the relish. This step prevents the relish from becoming watery and ensures the flavors are well-balanced.

What role does apple cider vinegar play in this recipe?

Apple cider vinegar adds a tangy depth to the relish, balancing the sweetness from the sugar and enhancing the overall flavor profile. Using vinegar with 'the mother' also contributes subtle complexity and natural fermentation benefits.

Can I substitute Kikkoman Naturally Brewed Dark Soy Sauce with another soy sauce?

While you can use another dark soy sauce, Kikkoman's naturally brewed variety offers a distinct umami flavor and smooth consistency that complements the relish's fusion profile. Avoid using light soy sauce, as it may alter the depth of flavor intended in this recipe.

What texture should I aim for when grinding the vegetables?

The vegetables should be coarsely ground, not pureed, as this ensures the relish retains a slightly chunky texture. Over-processing can result in a mushy consistency, which is less desirable for this dish.

Can this relish be frozen for long-term storage?

Yes, the relish can be frozen in airtight containers or freezer-safe jars for up to 6 months. To maintain its texture and flavor, ensure it cools completely before freezing and leave some headspace in the container for expansion.