Recipe

Indian Relish Recipe

	Krumkake / All my dishes 2 years, 2 months ago 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 ... More Prep:60m Cook:90m Servings:12	Krumkake
	spicy sweet tangy relish

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Fans

mystic_riv

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)

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.

3 green peppers, seeds removed and diced finely

3 large onions, skin removed and diced finely

6 stalks of celery, outside of stalk peeled (I use a potato peeler), and diced finely

2 cups cider vinegar

3½ cups white sugar

⅓ cup canning salt

1 teaspoon EACH: cinnamon, nutmeg, cloves, black pepper, dry mustard, ginger

a few shakes of hot sauce

Directions

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.

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Comments

angelgal 2 years, 2 months ago said:
This sounds really good!

noir 2 years, 2 months ago said:
What a great recipe! :)

linebb956 2 years, 2 months ago said:
Krum... your on a postin frenzy! Woo hoo...
I have to give this a try. Sounds wonderful.

shirleyoma 2 years, 2 months ago said:
You're not going to believe this, I've never canned, I've made jams and jellies, but never anything like this... makes me wish I knew how and had the equipment to do it with! WoW this sounds so good!! yumm

crystalwaters 2 years, 2 months ago said:
A wonderful addition to my files ~ thanks for a truly great post!

zena824 2 years, 2 months ago said:
Another WOW recipe for me.... keep up the good work girl...

notyourmomma 2 years, 2 months ago said:
Yummy, this sounds great. You know my addiction to pickles and vinegary things. (that is why I'm so sweet, LOL) This would be a great addition to the Christmas gifts for the foodies. Thanks, Krum!

thepiggs 2 years, 1 month ago said:
This relish sounds good!
I would also add that if I were doing it, I would water bath can the jars, for at least 12-15 minutes, just to make sure all bacteria are killed. I would also set the jars in a draft-free area and cover with towels. It takes over 24 hours for the jars to cool when they are canned in this way and must be kept from drafts.
Love canning!

mystic_river1 1 year, 10 months ago said:
Great great great!!!!!!

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Alterations

thepiggs 2 years, 1 month ago said:
I can only imagine that my hubby would enjoy this with a small chili pepper added to each jar, instead of the hot sauce, being the macho person that he thinks he is!

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