Halal Green Tomato Pickle Relish Recipe

About this recipe

A tangy and sweet green tomato pickle relish, perfect as a side dish or condiment for dinner. This vegetarian and Halal-friendly recipe combines fresh green tomatoes, onions, and a flavorful vinegar-based brine.

Ingredients

• 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
• 25 g Celery Seed 25G
• 400G Natco Mustard Seeds 400g
• 1kg 1kg Green Pepper
• 70G Mill & Mortar Citrus Salt Flakes, 70G
• 250 Ml Huilerie Beaujolaise Quince Vinegar, 250Ml
• 1 Kg White Granulated Sugar

Instructions

1. 1. Slice 1 kg of green tomatoes and 3 medium onions into thin rounds. Place them in a large bowl and sprinkle with 1/4 cup of salt. Let sit for 1 hour to draw out excess moisture.
2. 2. Rinse the salted tomatoes and onions thoroughly under cold water to remove excess salt. Drain well and set aside.
3. 3. In a large saucepan, combine 750 ml of white vinegar, 3 cups of sugar, 1 tsp of celery seeds, and 1 tsp of mustard seeds. Stir well and bring the mixture to a boil over medium heat.
4. 4. Add the drained tomatoes and onions to the saucepan. Reduce the heat to low and let the mixture simmer for 10-15 minutes, stirring occasionally, until the vegetables are heated through and slightly softened.
5. 5. Carefully pack the hot mixture into sterilized jars, leaving a small headspace at the top. Seal the jars tightly with sterilized lids.
6. 6. Allow the jars to cool to room temperature before storing. The relish can be enjoyed immediately or stored in a cool, dark place for up to several months.

How to make Halal Green Tomato Pickle Relish

1. Salt and rinse. Slice 1 kg of green tomatoes and 3 medium onions into thin rounds, sprinkle with 1/4 cup of salt and let sit for 1 hour. Rinse thoroughly under cold water, drain well and set aside.
2. Simmer in spiced vinegar. Bring 750 ml white vinegar, 3 cups sugar, 1 tsp celery seeds and 1 tsp mustard seeds to a boil over medium heat. Add the tomatoes and onions, reduce to low and simmer for 10-15 minutes, stirring occasionally, until slightly softened.
3. Jar and store. Pack the hot mixture into sterilised jars, leaving a small headspace, and seal tightly with sterilised lids. Cool to room temperature, then enjoy straight away or store in a cool, dark place for up to several months.

Frequently asked questions

Why do you need to salt the green tomatoes and onions in step 1?

Salting the green tomatoes and onions helps draw out excess moisture, which prevents the relish from becoming watery. This step also enhances the overall texture by ensuring the vegetables remain slightly crisp after cooking.

What makes Huilerie Beaujolaise Quince Vinegar unique in this recipe?

Quince vinegar adds a delicate fruity tang that complements the sharpness of the green tomatoes and onions. If you can't find quince vinegar, you can substitute it with apple cider vinegar or white wine vinegar, though the flavor profile will differ slightly.

How can I adjust the sweetness level of the relish?

To reduce the sweetness, you can decrease the amount of sugar slightly, but keep in mind that sugar also acts as a preservative in this recipe. Alternatively, adding a touch more vinegar can balance out the sweetness without compromising the relish's shelf life.

What texture should I aim for when simmering the relish in step 4?

The vegetables should be heated through and slightly softened but still retain a bit of bite. Overcooking may result in a mushy texture, so stir occasionally and monitor closely during the 10-15 minute simmering process.

Can the relish be frozen for longer storage, and how should it be thawed?

While the relish is designed for shelf storage in sterilized jars, it can be frozen if packed in airtight containers. Thaw it in the refrigerator overnight before use, but note that freezing may slightly alter the texture of the vegetables.