Vegan Vegetable Relish Recipe

About this recipe

A tangy and vibrant vegan vegetable relish made with fresh cabbage, green tomatoes, and peppers. Perfect as a side dish or a topping for your favorite meals.

Ingredients

• 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 Zucchini Green
• 500 ml I'Mwow Apple Cider Vinegar (With Mother)
• 1 kg Whole Farm Grocery Sugar (Packet)
• 1 Kg Turmeric Powder (Haldi)
• 1 kg Simply Staples Mineral Rich Sea Salt
• 1 pack (100 g) Zoff Big Fennel Seeds Whole - Saunf

Instructions

1. 1. Finely chop 1 head of cabbage, 10 green tomatoes, 12 green peppers, 6 sweet red peppers, and 2 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, and drain well.
5. 5. In a large pot, combine 4 cups of cider vinegar, 6 cups of sugar, 1 tablespoon of celery seeds, and 1 1/2 teaspoons of turmeric. Bring the mixture to a boil over medium heat, stirring until the sugar dissolves.
6. 6. Add the drained vegetables to the pot and simmer for 30 minutes, stirring occasionally, until the relish thickens slightly.
7. 7. Remove from heat and let the relish cool to room temperature. Transfer to sterilized jars for storage or serve immediately as a flavorful accompaniment.

How to make Vegan Vegetable Relish

1. Chop the vegetables. Finely chop 1 head of cabbage, 10 green tomatoes, 12 green peppers, 6 sweet red peppers and 2 onions using a coarse blade or food processor.
2. Salt and stand. Place the chopped vegetables in a large bowl, sprinkle with 1/2 cup salt, mix well and let stand overnight at room temperature.
3. Rinse and drain. The next day, rinse the vegetables thoroughly under cold water to remove excess salt, and drain well.
4. Make the syrup. In a large pot, combine 4 cups cider vinegar, 6 cups sugar, 1 tbsp celery seeds and 1 1/2 tsp turmeric, and bring to a boil over medium heat until the sugar dissolves.
5. Simmer and jar. Add the drained vegetables and simmer 30 minutes until slightly thickened, then cool to room temperature and transfer to sterilized jars for storage.

Frequently asked questions

Why is it important to let the vegetable mixture stand overnight with salt?

Allowing the vegetables to stand overnight with salt draws out excess moisture, intensifies their flavors, and helps them maintain a firm texture during cooking. This step is crucial for achieving the right balance of crunch and tang in the final relish.

What role does apple cider vinegar play in this recipe?

Apple cider vinegar provides the tangy base for the relish, balancing the sweetness from the sugar and enhancing the overall flavor profile. Its acidity also acts as a preservative, ensuring the relish stays fresh for longer when stored properly.

Can I substitute a different type of pepper for the red bell pepper or green capsicum?

Yes, you can substitute other mild peppers like yellow bell peppers or poblano peppers if red bell pepper or green capsicum are unavailable. However, avoid using overly spicy peppers as they may overpower the delicate flavor balance of the relish.

How do I know when the relish has thickened enough during simmering?

The relish is ready when it has a slightly syrupy consistency and the liquid coats the back of a spoon. Be careful not to overcook, as this can cause the vegetables to lose their texture and become mushy.

What is the best way to store the relish, and how long will it last?

Transfer the cooled relish to sterilized jars, seal tightly, and store in the refrigerator. It will stay fresh for up to 2-3 weeks. For longer storage, you can process the jars in a water bath for canning, which extends its shelf life to several months.

Can I reduce the sugar for a less sweet relish, and how will it affect the flavor?

Yes, you can reduce the sugar slightly, but keep in mind that sugar balances the acidity of the vinegar and contributes to the relish's overall flavor. Reducing it too much may result in a tangier and less rounded taste.