Vegetarian Tomato And Pepper Relish Recipe

About this recipe

A tangy and slightly spicy relish made with tomatoes, sweet peppers, and a blend of spices. Perfect as a topping or side for a hearty vegetarian dinner.

Ingredients

• 500 g Uttam Sugar White Sugar Cubes
• 1 kg Tata Salt, Iodised Namak, Vacuum Evaporated Salt
• 1 pack Adarsh'S Jeera Sabut, Coriander, Red Chilli & Turmeric Powder
• 2 x 170 ml Masterchow White Vinegar - Pack Of 2
• 500 g Pluckk Organic Hybrid Tomatoes
• 125 g Red Bell Pepper
• 100 g Sambar Onion Peeled
• 100 g Celery
• 100 g Jalapeno

Instructions

1. 1. Chop the tomatoes, red sweet peppers, hot red pepper, celery, and onion into small pieces.
2. 2. In a heavy pot, combine the chopped vegetables, sugar, and salt. Mix well.
3. 3. Bring the mixture to a boil over medium heat and cook for 30 minutes, stirring occasionally.
4. 4. Place the mixed spice in a spice bag and tie it securely with a string. Hang the spice bag into the pot by tying it to the handle, ensuring it is submerged in the mixture.
5. 5. Continue cooking the mixture on medium heat until it thickens significantly, stirring occasionally to prevent sticking.
6. 6. Add the vinegar to the pot and reduce the heat to low. Simmer the mixture until there is no free liquid, stirring frequently.
7. 7. Remove the spice bag and discard it. Carefully ladle the hot relish into clean jars, leaving some headspace at the top.
8. 8. Seal the jars and allow them to cool. Store in the refrigerator or freezer for later use.

How to make Vegetarian Tomato And Pepper Relish

1. Chop the vegetables. Chop the tomatoes, red sweet peppers, hot red pepper, celery, and onion into small pieces, then combine them in a heavy pot with sugar and salt.
2. Cook the relish. Bring the mixture to a boil over medium heat and cook for 30 minutes, stirring occasionally.
3. Add the spice bag. Hang a spice bag of mixed spice in the pot, tying it to the handle so it stays submerged, then cook over medium heat until thickened, stirring occasionally.
4. Reduce and finish. Add the vinegar, reduce the heat to low, and simmer, stirring frequently, until there is no free liquid, then remove and discard the spice bag.
5. Jar the relish. Ladle the hot relish into clean jars with some headspace, seal them, and let them cool before storing in the refrigerator or freezer.

Frequently asked questions

Why is a spice bag used in this recipe, and how do I make one?

The spice bag allows the flavors of the whole spices to infuse into the relish without leaving behind gritty bits. To make one, place the spices in a small piece of clean muslin or cheesecloth, tie it securely with a string, and hang it into the pot as instructed. This ensures even flavor distribution and easy removal after cooking.

Can I adjust the spice level in this relish?

Yes, you can adjust the spice level by modifying the amount of jalapeno and red chili powder. For a milder relish, reduce or omit these ingredients. Conversely, for a spicier version, increase the quantities or add a pinch of cayenne pepper.

What role does white vinegar play in this recipe, and can I substitute it?

White vinegar adds acidity, which balances the sweetness and enhances the overall flavor while also acting as a natural preservative. If unavailable, you can substitute it with apple cider vinegar or lemon juice, though these may slightly alter the flavor profile.

How do I know when the relish is thickened and ready to jar?

The relish is ready when it thickens significantly, and there is no free liquid remaining in the pot. You can test this by running a spoon through the mixture; if it leaves a clear path that doesn’t immediately fill with liquid, it’s done. Be careful not to overcook, as this can lead to a dry or overly sticky texture.

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

Once sealed in clean jars and cooled, the relish can be stored in the refrigerator for up to 2 weeks. For longer storage, you can freeze it in airtight containers for up to 3 months. Always use a clean spoon to scoop out portions to maintain freshness.