Vegetarian Green Tomato Relish Recipe

About this recipe

A tangy and slightly sweet relish made with green tomatoes, cabbage, and bell peppers, perfect as a dinner condiment or topping for vegetarian dishes.

Ingredients

• ( Daylesford Organic Green Pointed Cabbage
• 1 Kg Yellow/White Onion 1kg
• 1 Piece Red Bell Pepper, 1pcs | Gopuff
• 25 g Celery Seed 25G
• 1kg 1kg Green Pepper
• 70G Mill & Mortar Citrus Salt Flakes, 70G
• 1.5 Kg Bacheldre Organic Stoneground Strong Malted Blend Flour, 1.5Kg
• 85G Oriental Hot Mustard Powder, 85G
• 40G Terre Exotique "Extra" Turmeric Powder, 40G
• 200 Ml Minus 8 Vinegar Dehydr8, 200Ml
• - Silver Spoon Granulated Sugar

Instructions

1. 1. Finely chop 1 medium green tomato, 1 small head of cabbage, 1 1/2 medium onions, and 1 1/2 medium bell peppers.
2. 2. Place the chopped vegetables in a large bowl and sprinkle with 3/4 cup salt. Mix well and let stand overnight to draw out excess moisture.
3. 3. The next day, drain the vegetables thoroughly to remove the liquid.
4. 4. In a small bowl, mix 4 tablespoons flour, 3 tablespoons ground mustard, and 1 tablespoon turmeric with enough water to form a smooth paste.
5. 5. In a large pot, bring 2 1/4 cups vinegar to a boil. Gradually whisk in the spice paste until smooth and well combined.
6. 6. Add 3 1/2 cups sugar and 1 tablespoon celery seeds to the pot, stirring until the sugar dissolves.
7. 7. Add the drained vegetables to the pot and bring the mixture to a boil. Reduce the heat and simmer for 10 minutes, stirring occasionally.
8. 8. While the mixture is still hot, carefully ladle it into sterilized jars, leaving a small headspace. Seal the jars tightly.
9. 9. Allow the jars to cool completely before storing. The relish can be enjoyed immediately or stored for later use.