Halal Vegetable Relish For Dinner Recipe

About this recipe

A tangy and flavorful vegetable relish made with fresh cabbage, green tomatoes, and peppers, perfect as a side dish for dinner. This halal-friendly recipe is ideal for those seeking a quick and easy solution to elevate their meal.

Ingredients

• 1 Kg Turmeric Powder (Haldi)
• 250 g Organically Grown Green Capsicum
• 100 g Sambar Onion Peeled
• 1 kg Whole Farm Grocery Sugar (Packet)
• 1 Piece Red Bell Pepper (Kempu Dappa Menasinakaayi)
• 1 kg Simply Staples Mineral Rich Sea Salt
• 250 g Organic Certified Green Capsicum (Donne Menasinakaayi)
• 500 ml I'Mwow Apple Cider Vinegar (With Mother)
• 1 pc Cabbage Red

Instructions

1. 1. Finely chop 1 head of cabbage, 10 green tomatoes, 12 green peppers, 6 sweet red peppers, and 12 onions using a coarse blade or food processor.
2. 2. Place the chopped vegetables in a large bowl and sprinkle with 1/2 cup of salt. Mix well to ensure even coating.
3. 3. Cover the bowl and let the mixture stand overnight at room temperature to allow the salt to draw out excess moisture.
4. 4. The next day, rinse the vegetables thoroughly under cold water to remove excess salt, then drain well.
5. 5. In a large pot, combine the drained vegetables with 4 cups of cider vinegar, 6 cups of sugar, 1 tablespoon of celery seeds, and 1 1/2 teaspoons of turmeric. Stir well to combine.
6. 6. Bring the mixture to a boil over medium heat, then reduce the heat and simmer for 30 minutes, stirring occasionally.
7. 7. Remove from heat and let the relish cool slightly before transferring it to sterilized jars or serving bowls.
8. 8. Serve the vegetable relish as a side dish or condiment with your dinner. Store any leftovers in the refrigerator.

How to make Halal Vegetable Relish For Dinner

1. Chop the vegetables. Finely chop 1 head of cabbage, 10 green tomatoes, 12 green peppers, 6 sweet red peppers and 12 onions with a coarse blade or processor.
2. Salt them overnight. Sprinkle 1/2 cup of salt over the vegetables in a large bowl, mix well, then cover and stand overnight at room temperature.
3. Rinse and drain. The next day rinse the vegetables thoroughly under cold water to remove the excess salt, then drain them well.
4. Simmer the relish. Combine them with 4 cups cider vinegar, 6 cups sugar, 1 tablespoon celery seeds and 1 1/2 teaspoons turmeric, boil, then simmer 30 minutes.
5. Jar the relish. Let the relish cool slightly off the heat, then transfer it to sterilized jars or serving bowls and refrigerate any leftovers.

Frequently asked questions

Why do you let the vegetables stand overnight with salt in this recipe?

Allowing the vegetables to stand overnight with salt helps draw out excess moisture, ensuring the relish has a concentrated flavor and a firmer texture. Skipping this step could result in a watery relish that lacks depth.

Can I adjust the sweetness level in this recipe?

Yes, you can reduce the amount of sugar slightly if you prefer a less sweet relish. However, keep in mind that sugar contributes to the balance of flavors and acts as a preservative, so reducing it significantly may alter the texture and shelf life.

How can I tell if the relish is ready while simmering?

The relish is ready when the vegetables have softened but still retain some texture, and the liquid has thickened slightly. Stir occasionally to prevent sticking and ensure even cooking; avoid overcooking to keep the vegetables from becoming mushy.