My aunty Dianne loves to pickle, and chutney, and jam, and relish, and sauce, and even drizzle! Describing it as “the ultimate hobby,” her preserves are a reflection of the garden’s seasonal bounty. This green tomato relish is delish with cured meats, plain cheeses and excellent on hot dogs.
Ingredients
| 3 kgs | Green tomatoes, chopped (Main) |
| 1 kg | Onions, chopped |
| 100 g | Salt |
| 1 ½ kgs | Sugar |
| 2 tsp | Allspice, ground |
| 2 tsp | Ground black pepper |
| 1 bottle | Malt vinegar, use enough to almost cover vegetables |
| 3 Tbsp | Ground turmeric |
| 100 g | Dried mustard |
| 3 Tbsp | Cornflour |
| 1 pinch | Cayenne pepper |
Directions
- Mix chopped vegetables with salt and leave overnight in fridge, or for at least 8 hours.
- Drain off brine. Put vegetables, sugar, allspice and pepper in saucepan. Pour in enough vinegar to almost cover. Boil for 30 minutes.
- Mix turmeric, mustard, cornflour and cayenne pepper to a paste with a little water and stir into mixture to thicken. Boil another 5 minutes. Bottle in hot sterilised jars.
