Green Tomato Vegan Relish Recipe

About this recipe

A tangy and slightly sweet relish made with green tomatoes, red bell peppers, and onions, perfect for dinner as a flavorful topping or side dish. This vegan recipe is slow-cooked to bring out deep, rich flavors.

Ingredients

• 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
• 1 Piece Red Bell Pepper, 1pcs | Gopuff
• 1kg 1kg Green Pepper
• 250 Ml Terre Exotique Agave Syrup, 250Ml
• 70G Mill & Mortar Citrus Salt Flakes, 70G
• - Apple Cider Vinegar

Instructions

1. 1. Dice 1 1/2 green tomatoes into medium-sized pieces and sprinkle with 1/4 cup salt. Set aside for 30 minutes to draw out moisture.
2. 2. Squeeze the salted tomatoes to remove excess liquid and discard the juice.
3. 3. Dice 3 onions and 1 red bell pepper into small pieces. Mix them with the drained tomatoes in a large bowl.
4. 4. In a saucepan, combine 7 cups sugar and 1 cup red apple cider vinegar. Heat over medium heat until the mixture is hot but not boiling, stirring occasionally.
5. 5. Preheat an electric roaster to 300°F. Transfer the tomato mixture to the roaster and cook for 10 minutes.
6. 6. Pour the hot vinegar and sugar mixture over the tomato mixture in the roaster. Stir well to combine.
7. 7. Reduce the heat to 200°F and simmer the relish for 4 1/2 to 5 hours, stirring occasionally to prevent sticking. Do not let it boil.
8. 8. Taste the relish periodically and adjust seasoning if needed. Once the mixture has thickened and the flavors are well-developed, remove from heat.
9. 9. Carefully transfer the hot relish into sterilized jars, leaving a small gap at the top. Seal the jars tightly.
10. 10. Allow the jars to cool completely before storing. Serve as a topping or side dish for dinner.

Frequently asked questions

Why do you need to salt the green tomatoes before cooking?

Salting the green tomatoes helps draw out excess moisture, which is crucial for achieving the right texture in the relish. If this step is skipped, the relish may become watery and lack the concentrated flavor desired.

Can I substitute apple cider vinegar with another type of vinegar?

Apple cider vinegar adds a mild, fruity tang that complements the sweetness of the agave syrup. If you need a substitute, white wine vinegar or rice vinegar can work, but avoid stronger options like balsamic or malt vinegar, as they may overpower the dish.

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

The relish is ready when it has thickened significantly and the flavors are well-developed after simmering for 4 1/2 to 5 hours. Stirring occasionally prevents sticking, and the mixture should have a glossy, cohesive texture without excess liquid.

Can I adjust the sweetness level in this recipe?

Yes, you can reduce the amount of sugar slightly if you prefer a less sweet relish. However, keep in mind that the sugar helps balance the tanginess of the vinegar and enhances the overall flavor profile.

What’s the best way to store the jars of relish, and how long do they last?

Once sealed and cooled, store the jars in a cool, dark place like a pantry. Properly sterilized and sealed jars can last up to 6 months unopened. After opening, refrigerate and consume within 2 weeks.

Can I scale this recipe down for smaller portions?

Yes, you can halve or quarter the recipe easily by reducing all the ingredients proportionately. Ensure to use smaller equipment, like a smaller roaster or saucepan, to maintain even cooking and flavor development.