Tomato Relish
Ingredients
- • 1 kg ripe tomatoes, diced
- • 200 g red onion, finely diced
- • 150 g red bell pepper, diced
- • 120 ml apple cider vinegar
- • 100 g granulated sugar
- • 3 cloves garlic, minced
- • 15 g fresh ginger, grated
- • 5 g mustard seeds
- • 2.5 g celery seeds
- • 10 g salt
- • 2.5 g red pepper flakes
- • 1 sprinkle black pepper to taste
Instructions
- 1
Prepare the tomatoes by removing the cores and dicing them into small, uniform pieces. Place in a colander and let drain for 10 minutes to remove excess moisture.
- 2
In a large, heavy-bottomed pot, combine the drained tomatoes, diced red onion, bell pepper, minced garlic, and grated ginger.
- 3
Add the apple cider vinegar, sugar, mustard seeds, celery seeds, salt, and red pepper flakes to the pot. Stir well to combine all ingredients.
- 4
Bring the mixture to a boil over medium-high heat, stirring occasionally to prevent sticking.
- 5
Once boiling, reduce heat to medium-low and simmer uncovered for 35-40 minutes, stirring every 10 minutes. The relish should thicken and reduce by about half.
- 6
Test the consistency by dragging a spoon across the bottom of the pot - it should leave a clear trail that fills in slowly.
- 7
Season with black pepper to taste and adjust salt if needed.
- 8
Remove from heat and let cool for 10 minutes before transferring to sterilized jars.
- 9
Store in refrigerator for up to 3 weeks, or process in a water bath canner for 15 minutes for longer shelf storage.
Nutrition (per serving)
Nutrition data is approximate and derived from OpenFoodFacts.org. Values may vary based on ingredients, brands, and preparation methods. Not intended as dietary or medical advice.
Chef's Note
"The key to a great tomato relish is achieving the perfect balance of sweet and tangy. Don't rush the simmering process - letting it cook slowly develops deeper flavors and ensures the right consistency. This versatile condiment pairs beautifully with grilled meats, cheese boards, or simply spread on crusty bread."
