Green Tomato Relish With Cabbage Recipe

About this recipe

A tangy and slightly sweet vegan relish made with green tomatoes, cabbage, and a blend of spices. Perfect as a topping or side for a flavorful dinner.

Ingredients

• 1Pc White Cabbage 1pc
• 1 Kg Yellow/White Onion 1kg
• 145G Pimientos Lagrima 'Sweety Drop' Peppers, 145G
• 25G Fillippone Italian Organic Hot Chilli Peppers, 25G
• 1 stick Organic Celery Stick
• - Old India Mustard Seeds
• 1kg 1kg Green Pepper
• - Apple Cider Vinegar
• 1 Kg Tate & Lyle Granulated Sugar
• - Tata Salt
• 40G Terre Exotique "Extra" Turmeric Powder, 40G

Instructions

1. 1. Grind 1 kg green tomatoes, 1 medium head of cabbage, and 2 medium onions in a food processor until finely chopped.
2. 2. Place the ground mixture in a cheesecloth or fine mesh bag and squeeze out as much juice as possible, or let it drain overnight in the refrigerator.
3. 3. In a large pot, combine 500 ml apple cider vinegar, 800 g sugar, 2 tbsp salt, 2 tbsp ground turmeric, and 2 tbsp white mustard seeds. Heat the mixture over medium heat until the sugar dissolves completely.
4. 4. Add the drained tomato, cabbage, and onion mixture to the pot along with 2 finely chopped sweet peppers, 2 finely chopped hot peppers, and 2 tbsp finely chopped celery. Stir well to combine.
5. 5. Bring the mixture to a boil, then reduce the heat to low and simmer for 30 minutes, stirring occasionally to prevent sticking.
6. 6. Once cooked, carefully ladle the hot relish into sterilized jars, leaving a small gap at the top. Seal the jars tightly and let them cool to room temperature.
7. 7. Store the jars in a cool, dark place. Refrigerate after opening. Serve as a condiment or side dish.