Indian Relish
From krumkake 16 years ago
- 90 minutes to make
- Serves 12
My mother often made a batch of this at the end of summer, when the tomatoes were finishing up on the vine and the new apples were flooding the market. This was always served at the holidays with our Swedish homemade Potato Sausage, but now we like it with pork tenderloin or chops or hamburger steaks. Read more Though I’m usually not fond of chutneys or relishes with meat, there’s something about this one that I can’t get enough of – try it if you’re looking for a new taste! See less
Ingredients
- 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.
mystic_river1
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" It was excellent "