Indian RelishFrom krumkake 9 years ago
- 15 large tomatoes, peeled and chopped (NOTE: to easily remove the skins, have the tomatoes at room temperature…use a slotted spoon to lower 4 or 5 tomatoes into a large pot of boiling water and remove them with the slotted spoon after 20 or 30 seconds… immediately plunge tomatoes into a sink or large bowl filled with cold water and a tray or two of ice cubes…after about 30 seconds, remove the tomatoes from the ice bath and lightly score the skin around the middle of the tomato with a sharp knife – you should be able to slip the skin right off) shopping list
- 10 apples, peeled and chopped fine (sorry, the skinning method for tomatoes doesn’t work on apple skins – you’ll have to peel it the old-fashioned way, unless you own an apple peeler!) NOTE: keep the chopped apples in a bowl of water that has some salt added to it, to prevent the fruit from browning – rinse and drain the apples well before adding them to the stockpot. shopping list
- 3 green peppers, seeds removed and diced finely shopping list
- 3 large onions, skin removed and diced finely shopping list
- 6 stalks of celery, outside of stalk peeled (I use a potato peeler), and diced finely shopping list
- 2 cups cider vinegar shopping list
- 3½ cups white sugar shopping list
- ⅓ cup canning salt shopping list
- 1 teaspoon EACH: cinnamon, nutmeg, cloves, black pepper, dry mustard, ginger shopping list
- a few shakes of hot sauce shopping list
How to make it
- In a large stockpot or canning pot, simmer the vegetables, fruit, and the cider vinegar for 1 hour.
- Add sugar and canning salt; simmer for 5 minutes.
- Remove about a ½ cup of the hot liquid and add the remaining spices and seasonings to it – stir to dissolve the spices.
- Add the liquid back to the stockpot, stir it in to blend together well, then allow the mixture to boil another 30 minutes.
- At this point, you can continue to simmer until the mixture thickens by reduction, OR you can thicken it with a little cornstarch (my mother always used cornstarch, and though I never measured how much we used, I would suggest you start with a tablespoon and go from there, allowing the sauce to simmer a few minutes before you add more cornstarch.).
- When the mixture has thickened to the consistency of a gravy, you are ready to fill and seal the jars (you don’t want it thick enough to hold its shape – it should naturally spread just a bit when spooned onto a plate).
- This recipe makes about 10 pints – have 12 or more ready in case you need more…quantity will vary due to the size of the veggies/fruit used.
- Seal one jar at a time using this method:
- Have washed and cleaned canning jars ready on the counter.
- Have the canning seals and rings in a pot of boiling water on the stovetop.
- Fill one jar with the relish, wiping off ANY spillage – the jar must be clean around the entire rim in order for a proper seal to occur.
- Quickly place a seal on top of filled jar and screw on one ring.
- Place the filled jar on a rack to cool and proceed with filling and sealing the next jar.
- Store relish in a dark, cool spot.