Vegetarian Tomato And Pepper Relish Recipe

About this recipe

A tangy and slightly spicy relish made with tomatoes, sweet peppers, and a blend of spices. Perfect as a topping or side for a hearty vegetarian dinner.

Ingredients

• 100 G Rajah Garam Masala
• 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
• 1 Kg Tate & Lyle Granulated Sugar
• 1 Kg Tomatoes 1kg
• - Rajah Whole Red Chillies
• 1 Piece Red Bell Pepper, 1pcs | Gopuff
• 1 stick Organic Celery Stick
• - Tata Salt
• - Bragg Apple Cider Vinegar

Instructions

1. 1. Chop 1 kg tomatoes, 2 red sweet peppers, 2 whole dried red chillies, 1 celery stalk and 2 onions into small pieces.
2. 2. In a heavy pot, combine the chopped vegetables, 400 g sugar and 1 tbsp salt. Mix well.
3. 3. Bring the mixture to a boil over medium heat and cook for 30 minutes, stirring occasionally.
4. 4. Place 2 tbsp garam masala in a spice bag (muslin) and tie it securely with string. Hang the spice bag into the pot by tying it to the handle, ensuring it is submerged in the mixture.
5. 5. Continue cooking the mixture on medium heat until it thickens significantly, about 20-30 minutes, stirring occasionally to prevent sticking.
6. 6. Add 600 ml apple cider vinegar to the pot and reduce the heat to low. Simmer the mixture for about 15 minutes until there is no free liquid, stirring frequently.
7. 7. Remove the spice bag and discard it. Carefully ladle the hot relish into clean jars, leaving some headspace at the top.
8. 8. Seal the jars and allow them to cool. Store in the refrigerator for up to 2 weeks, or freeze for later use.

How to make Vegetarian Tomato And Pepper Relish

1. Chop the vegetables. Chop the tomatoes, red sweet peppers, hot red pepper, celery, and onion into small pieces, then combine them in a heavy pot with sugar and salt.
2. Cook the relish. Bring the mixture to a boil over medium heat and cook for 30 minutes, stirring occasionally.
3. Add the spice bag. Hang a spice bag of garam masala in the pot, tying it to the handle so it stays submerged, then cook over medium heat until thickened, stirring occasionally.
4. Reduce and finish. Add the apple cider vinegar, reduce the heat to low, and simmer, stirring frequently, until there is no free liquid, then remove and discard the spice bag.
5. Jar the relish. Ladle the hot relish into clean jars with some headspace, seal them, and let them cool before storing in the refrigerator or freezer.

Frequently asked questions

Why is garam masala used in a spice bag instead of mixing it directly into the relish?

Using garam masala in a spice bag allows its aromatic flavors to infuse the relish without leaving gritty particles behind. This method ensures a smooth texture while still delivering the warm, complex spice notes characteristic of garam masala.

How can I adjust the spice level of the Vegetarian Tomato and Pepper Relish?

To reduce the heat, you can use fewer Rajah Whole Red Chillies or omit them entirely. Conversely, if you prefer a spicier relish, you can chop the red chillies instead of leaving them whole or add additional hot peppers to the mix.

What does apple cider vinegar do in this recipe, and can it be substituted?

Apple cider vinegar adds tanginess and helps balance the sweetness from the sugar, while also acting as a preservative. If unavailable, you can substitute it with white vinegar or lemon juice, but the flavor profile may shift slightly.

How do I know when the relish has thickened enough during cooking?

The relish is ready when it has a thick, jam-like consistency and no free liquid remains in the pot. Stir frequently during the final cooking stages to prevent sticking and burning, especially as the mixture reduces.

What is the best way to store the relish and how long will it keep?

Once cooled and sealed in clean jars, the relish can be stored in the refrigerator for up to 2 weeks or frozen for longer storage. To freeze, leave some headspace in the jars to accommodate expansion and ensure the jars are freezer-safe.