Tangy Vegetable Dinner Relish Recipe

About this recipe

A vibrant and tangy vegetable relish perfect for dinner, made with fresh cabbage, peppers, and tomatoes. This vegetarian dish is a flavorful solution for those seeking a quick and easy side.

Ingredients

• 500 ml I'Mwow Apple Cider Vinegar (With Mother)
• 1 kg Whole Farm Grocery Sugar (Packet)
• 1 Kg Turmeric Powder (Haldi)
• 900 G Kikkoman Naturally Brewed Dark Soy Sauce
• 1 pack (100 g) Zoff Big Fennel Seeds Whole - Saunf
• 1 pc Cabbage Red
• 250 g Organic Certified Green Capsicum (Donne Menasinakaayi)
• 1 Piece Red Bell Pepper (Kempu Dappa Menasinakaayi)
• 100 g Sambar Onion Peeled
• 250 g Organically Grown Green Capsicum

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 flavors to meld.
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 relish as a tangy side dish or condiment for your dinner. Store any leftovers in the refrigerator.

How to make Tangy Vegetable Dinner Relish

1. Chop the vegetables. 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. Salt the vegetables. Sprinkle the chopped vegetables with 1/2 cup of salt, let stand overnight at room temperature, then rinse thoroughly under cold water and drain well.
3. Combine with vinegar. 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, stirring well.
4. Simmer the relish. Bring to a boil over medium heat, then reduce the heat and simmer for 30 minutes, stirring occasionally.
5. Jar and serve. Let the relish cool slightly before transferring it to sterilized jars or serving bowls, and store any leftovers in the refrigerator.

Frequently asked questions

Why do the vegetables need to be sprinkled with salt and left overnight?

Salting the vegetables and letting them rest overnight helps draw out excess moisture, intensify flavors, and soften their texture. This step ensures the relish has a balanced consistency and prevents it from becoming watery during cooking.

What role does apple cider vinegar play in this recipe?

Apple cider vinegar adds a tangy depth and preserves the relish by creating an acidic environment. Its 'with mother' version is ideal as it enhances the flavor complexity and offers probiotic benefits.

Can I substitute sugar with a healthier alternative in this relish?

Yes, you can use alternatives like coconut sugar or stevia, but keep in mind that these may alter the flavor profile slightly. Sugar not only sweetens but also balances the acidity of the vinegar, so a direct substitution might require adjustments in quantity.

What is the purpose of turmeric powder in this dish?

Turmeric adds a warm, earthy flavor and a vibrant yellow hue to the relish. It also has anti-inflammatory properties, making it a healthy addition to this tangy condiment.

How can I ensure the relish has the right texture after simmering?

To achieve the perfect texture, stir the mixture occasionally during simmering to prevent sticking and ensure even cooking. The vegetables should be tender but not mushy, retaining a slight crunch for a balanced relish.