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.