This green tomato relish is a refreshing, tangy and an oh so delicious accompaniment to any burger or sandwich. It also finally solves the problem of what to do at the end of the growing season with those leftover, unripe tomatoes.
Tomatoes have to be the easiest vegetable to grow and you do not need a big garden or lots of space to do so. You can purchase grow bags that will sit on a patio or balcony, they grow well in a pot and you can even buy varieties that work well in a hanging basket!
In fact, once you begin to grow tomatoes, the only problem that you will have is what to do with all of the abundance. If you have lots of tomatoes - the ripe, red kind - a great way to preserve them is to make tomato powder (see my blog post here for full instructions).
Tomatoes are not only easy to grow, but they are also one of the best things to preserve. Due to the high acidic content, they keep well and, as we all know the versatility of the tomato, it is always useful to have them handy.
If you are a fan of piccalilli, chutneys or pickles then this relish is for you. It doesn't require any special equipment and is a simple and quick process to make something that you will have to enjoy for the whole year.
I have included instructions for sealing the jars using the water bath method. This ensures that the final product can be stored on the shelf for a long time.
I mainly repurpose jars with metal lids after using jam or other store bought condiments. Just make sure that the jars are thoroughly cleaned before use and do not forget to label them!
This recipe will make approximately six 340g jars
Green Tomato Relish
Ingredients:
1650g Green tomatoes (approx. weight)
3 Medium red onions (approx. 400g)
200g Celery
300g White sugar
2tsp Mustard powder
1tsp Turmeric
1/2tsp Allspice
4tsp Flaked salt
25g All purpose flour
400ml Apple cider vinegar
2tbsp Mustard seeds (optional)
Method:
Wash the tomatoes and then either dice by hand or use a food processor to pulse the tomatoes to a fine but not pureed consistency.
Strain the tomato mixture through a fine sieve for 30 minutes.
Peel the onions and dice, as with the tomatoes, to the same consistency. Set aside.
Wash and chop the celery, as with the onions.
Put the strained tomatoes, the onions and the celery into a large, heavy saucepan.
In a bowl mix together the sugar, mustard powder, turmeric, allspice, salt and flour.
Pour over the tomatoes and thoroughly mix in to coat all of the vegetables.
Measure out the cider vinegar and add into the saucepan along with the mustard seeds, if using.
Turn on a medium/high heat and bring the mixture to the boil.
Turn the heat down and allow the tomatoes to simmer, uncovered, for 25-30 minutes.
Stir every few minutes to ensure that everything is cooking evenly and that nothing is sticking to the bottom of the pan.
Meanwhile prepare your jars by placing the open jars and their lids into a large pot of warm water. Protect the jars from direct heat by placing a tea towel or some sort of barrier on the bottom the the pan. I use the base from a round springform baking tin.
Allow the water to come to the boil and carefully remove the jars and place on a rack or clean tea towel.
Fill each jar with the hot tomato relish and clean the mouth of the jars with a clean, damp cloth before firmly screwing on the lid.
Place the closed jars back into the pan full of water, bring back to the boil and boil for 10 minutes.
Remove from the pan, very carefully, using tongs or a jar lifter, and place onto a rack to cool.
The lids will seal fully as the relish cools down.
Label, store or open and enjoy!
Unopened jars will last, stored in a dark cool place for up to 18 months.
Once opened, store in the fridge and use within 6 weeks.
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