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

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

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.