Homemade Green Tomato Relish
by Jay Wadams
Green Tomato Relish (or chutney!) is the ideal recipe for using up the last of the summer tomatoes. With spicy jalapeños, this relish or chutney is SO good on a cheeseboard, with cold meats, or sandwiches. (Makes 2-3 Cups / 500-750 ml)
Ingredients
- 500 g green tomatoes see notes
- 150 g white onions
- 2 green jalapeños
- 1 small green bell pepper
- 200 ml white or cider vinegar
- 150 g white sugar
- 1 tsp salt
- 1 tsp coriander seeds lightly crushed
- 1 tsp mustard seeds
- ½ tsp celery salt
- ½ tsp turmeric
optional:
- 1 tsp corn starch mixed with a little water
Scan the QR Code to view the online recipe with detailed instructions, photos, hints, tips and more at daysofjay.com
Instructions
- PREP: Wash, then chop tomatoes, onions, jalapeños, and pepper into small, even pieces.500 g green tomatoes, 150 g white onions, 2 green jalapeños, 1 small green bell pepper
- COOK BASE: In a wide saucepan, combine veg with vinegar, sugar, salt, coriander seeds, mustard seeds, celery salt, and turmeric.200 ml white or cider vinegar, 150 g white sugar, 1 tsp salt, 1 tsp coriander seeds, 1 tsp mustard seeds, ½ tsp celery salt, ½ tsp turmeric
- SIMMER: Bring to a boil, stirring to dissolve sugar. Reduce heat and simmer uncovered for 30–40 minutes, stirring now and then, until the vegetables have softened and the mixture has thickened.
- OPTIONAL: At around the half-hour mark, if the vegetables have softened to your liking (try a spoonful, but caution — hot and vinegary), you can stretch the pickle a little further by mixing the corn starch with some cold water, then drizzling into the simmering relish until it thickens slightly (don't overdo it, it thickens as it cools).1 tsp corn starch
- JAR: Ladle hot relish into sterilised jars. Seal and cool. If you have concerns about longer storage, process in a boiling water bath for 10 minutes.
Notes
If you have less than 500g of green tomatoes, add extra bell pepper.
To sterilise glass jars: Wash well with hot soapy water, rinse, drain, and place in an oven dish at 120°C / 250°F for 25 minutes.
To sterilise lids: Place in a heatproof bowl, pour over boiling water, stand for 5 minutes, then drain.
To sterilise lids: Place in a heatproof bowl, pour over boiling water, stand for 5 minutes, then drain.
Nutrition
Serving: 2Tbsp | Calories: 44kcal | Carbohydrates: 10g | Protein: 0.5g | Fat: 0.2g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.04g | Monounsaturated Fat: 0.1g | Sodium: 196mg | Potassium: 76mg | Fiber: 1g | Sugar: 9g | Vitamin A: 183IU | Vitamin C: 12mg | Calcium: 8mg | Iron: 0.2mg