Ingredients for India Relish
- 2 large cucumbers, thinly sliced
- 2 large green tomatoes, thinly sliced
- Tomatoes
- Sweet Green Peppers
- Sweet Red Peppers
- 1 large onion, peeled and finely chopped
- Pickling Salt
- 4 cups white vinegar
- 2 cups water
- 1 cup sugar
- 1 tablespoon ground cinnamon
- 1 teaspoon ground turmeric
- Clove
- 1/2 teaspoon ground allspice
- 1 tablespoon white mustard seeds
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How to Make India Relish
- Thinly slice the cucumbers and green tomatoes. Peel and thinly slice the ripe tomatoes.
- Seed and finely chop the peppers. Peel and finely chop the onion.
- In a large bowl, gently combine the sliced cucumbers, green tomatoes, ripe tomatoes, chopped peppers, and onion. Add 2 tablespoons of salt and mix well. Let stand overnight in a colander to draw out excess moisture.
- After the vegetables have drained overnight, rinse them briefly under cold water to remove any excess salt.
- In a large saucepan, combine 4 cups of vinegar and 2 cups of water. Bring to a gentle boil.
- Add the drained vegetables to the boiling vinegar mixture. Bring back to a boil, then reduce heat and simmer for 5 minutes.
- In a small bowl, whisk together the sugar, cinnamon, turmeric, cloves, and allspice with a little of the vinegar until a smooth paste forms.
- Stir the spice paste into the simmering vegetable mixture. Add the white mustard seeds.
- Increase heat to bring the mixture back to a boil. Reduce heat and simmer for 15 minutes, stirring frequently to prevent sticking and burning.
- While the relish simmers, sterilize your canning jars. Once the relish is cooked, carefully ladle the hot relish into the sterilized jars, leaving about 1/2 inch headspace. Seal immediately and process in a boiling water bath for 10 minutes (for high-altitude adjustments, consult a canning guide).
- Let the jars cool completely before storing in a cool, dark place. Enjoy your homemade India Relish!
Nutrition Information (Approximate per serving)
Sodium
148 g
Sugar
86g
Fat
1g
Carbs
11g
