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.