Green tomato & jalapeno relish

Name: Green tomato & jalapeno relish
Total time: 3600 s
Yield: 1600ml (just over 3, 500ml mason jars)
Cuisine: British
Ingredients: 1 kg green tomatoes; 2 red peppers; 1 tbsp Mustard seeds; 1/2 cup pickled Jalapenos (drained); 3 Onions; 1 tsp Celery seed; 1 tsp turmeric; 3/4 cup Granulated sugar; 2 tsp pickling Salt; 1/2 cup chopped gherkins; 1/2 cup Cider (or white) vinegar; 1/4 tsp dill seeds; 1/2 tsp crushed black peppercorns

Kipp Clark @kipplidge

Growing tomatoes in England often results in lots of green tomatoes due to frost/blight. This is a great way to use these up, and lush with barbecued meat, cheese & sandwiches.

Kipp Clark @kipplidge

Growing tomatoes in England often results in lots of green tomatoes due to frost/blight. This is a great way to use these up, and lush with barbecued meat, cheese & sandwiches.

Saved

Ingredients

1 hour

1600ml (just over 3, 500ml mason jars)

1 kggreen tomatoes
2red peppers
1 tbspMustard seeds
1/2 cuppickled Jalapenos (drained)
3Onions
1 tspCelery seed
1 tspturmeric
3/4 cupGranulated sugar
2 tsppickling Salt
1/2 cupchopped gherkins
1/2 cupCider (or white) vinegar
1/4 tspdill seeds
1/2 tspcrushed black peppercorns

Saved

Steps

1 hour

1

Wash the tomatoes and blend slightly till coarsely chopped. Salt with 2 tsp salt, then drain in a sieve for 15 minutes.
2

Peel and roughly chop the onion. Coarsely blend the peppers, jalapenos, gherkins and onions.
3

Mix the blended ingredients together in a bowl. Add the mustard seeds, tumeric, black pepper, dill seeds, celery seeds, sugar & vinegar.
4

Heat to boiling, then simmer for 5 minutes.
5

Seal in sterilised mason jars. Boil in jars for 15 minutes if keeping over a month.