Halal Vegetable Relish For Dinner Recipe

About this recipe

A tangy and flavorful vegetable relish made with fresh cabbage, firm tomatoes, and peppers, perfect as a side dish for dinner. This halal-friendly recipe is ideal for those seeking a quick and easy solution to elevate their meal.

Ingredients

• 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
• 1 Kg Tomatoes 1kg
• 1 Piece Red Bell Pepper, 1pcs | Gopuff
• 1kg 1kg Green Pepper
• 1 Kg Trade Aid Caster Sugar 1kg
• - Tata Salt
• 400 g Trs Turmeric Powder 400G
• 1 kg Cabbage 1 Kg
• 25 g Celery Seed 25G
• 1 L Eat Wholesome Organic Raw Apple Cider Vinegar With Mother

Instructions

1. 1. Finely chop 1 head of cabbage (about 1 kg), 10 firm tomatoes, 12 green peppers, 6 sweet red peppers, and 12 onions using a coarse blade or food processor.
2. 2. Place the chopped vegetables in a large bowl and sprinkle with 1/2 cup (140 g) of salt. Mix well to ensure even coating.
3. 3. Cover the bowl and let the mixture stand overnight at room temperature to allow the salt to draw out excess moisture.
4. 4. The next day, rinse the vegetables thoroughly under cold water to remove excess salt, then drain well.
5. 5. In a large pot, combine the drained vegetables with 4 cups (950 ml) of cider vinegar, 6 cups (1.2 kg) of sugar, 1 tablespoon of celery seeds, and 1 1/2 teaspoons of turmeric. Stir well to combine.
6. 6. Bring the mixture to a boil over medium heat, then reduce the heat and simmer for 30 minutes, stirring occasionally.
7. 7. Remove from heat and let the relish cool slightly before transferring it to sterilized jars or serving bowls.
8. 8. Serve the vegetable relish as a side dish or condiment with your dinner. Makes about 3 litres (24 servings of 125 ml). Store any leftovers in the refrigerator.

How to make Halal Vegetable Relish For Dinner

1. Chop the vegetables. Finely chop 1 head of cabbage, 10 green tomatoes, 12 green peppers, 6 sweet red peppers and 12 onions with a coarse blade or processor.
2. Salt them overnight. Sprinkle 1/2 cup of salt over the vegetables in a large bowl, mix well, then cover and stand overnight at room temperature.
3. Rinse and drain. The next day rinse the vegetables thoroughly under cold water to remove the excess salt, then drain them well.
4. Simmer the relish. Combine them with 4 cups cider vinegar, 6 cups sugar, 1 tablespoon celery seeds and 1 1/2 teaspoons turmeric, boil, then simmer 30 minutes.
5. Jar the relish. Let the relish cool slightly off the heat, then transfer it to sterilized jars or serving bowls and refrigerate any leftovers.

Frequently asked questions

Why do the vegetables need to be salted and left overnight?

Salting the vegetables and letting them sit overnight helps draw out excess moisture, which prevents the relish from becoming too watery during cooking. This step also enhances the flavor concentration of the vegetables, ensuring a better texture and taste in the final dish.

What role does turmeric play in this recipe?

Turmeric adds a warm, earthy flavor and a vibrant yellow hue to the relish, enhancing both its taste and visual appeal. It also has natural preservative properties, which can help extend the shelf life of the relish when stored properly.

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

Apple cider vinegar is ideal for this recipe because of its mild acidity and subtle fruity flavor, which complements the vegetables. If needed, you can substitute it with white vinegar or rice vinegar, but these may slightly alter the taste profile of the relish.

How do I know when the relish has simmered enough?

The relish is ready when the vegetables have softened and the liquid has slightly thickened after 30 minutes of simmering. Stir occasionally to ensure even cooking and prevent the sugar from sticking to the bottom of the pot.

How can I store the leftover relish, and how long will it last?

Store the cooled relish in sterilized jars with airtight lids in the refrigerator. Properly stored, it can last for up to 2-3 weeks, but always check for any signs of spoilage before consuming.