Spiced Chayote And Vegetable Relish Recipe

About this recipe

A vibrant and tangy vegan relish made with chayote, cauliflower, and a medley of vegetables, infused with warm spices and perfect for a flavorful dinner side.

Ingredients

• 300 g Organically Grown Cauliflower
• 500 g Carrot
• 100 g Celery Stalk
• 1 Piece Red Bell Pepper (Kempu Dappa Menasinakaayi)
• 100 g Sambar Onion Peeled
• 50 g Whole Farm Premium Clove Whole (Laung)
• Pcs Dnv Clove
• 1 piece Bottle Gourd
• 1 kg Chilli Green
• 500 ml I'Mwow Apple Cider Vinegar (With Mother)
• 1 kg Whole Farm Grocery Sugar (Packet)
• 150 g Tatvahills Turmeric Powder With Black Pepper
• 1 kg Simply Staples Mineral Rich Sea Salt
• 110 g Unpeeled Garlic Cloves
• 100 g Red Chili Powder
• 100 g Coriander Powder
• 50 g Cumin Powder
• 100 g Amchur Powder
• - Ginger Powder

Instructions

1. 1. Peel the chayotes and cut them into small cubes.
2. 2. Chop the cauliflower into small florets, dice the carrots, celery, red bell peppers, and onions into bite-sized pieces.
3. 3. In a large kettle, combine the chayote, cauliflower, carrots, celery, red bell peppers, and onions. Sprinkle 1/2 cup of salt over the vegetables, mix well, and let them sit for 3 hours, stirring occasionally.
4. 4. After 3 hours, drain any excess liquid from the vegetables. In a separate bowl, mix 5 cups of cider vinegar, 5 cups of sugar, 2 teaspoons of turmeric, and 1/2 teaspoon of ground clove until the sugar dissolves.
5. 5. Pour the vinegar mixture over the vegetables in the kettle. Bring the mixture to a gentle boil over medium heat, then reduce the heat and simmer for 15 minutes, stirring occasionally.
6. 6. Remove from heat and let the relish cool to room temperature. Transfer to sterilized jars and refrigerate. Serve as a tangy side dish or condiment for dinner.