Relish Recipes

( Please see the sections on "Hints"  and Conversion Tables )

 Sharp tangy relishes are based on fruit and / or vegetables and usually contain vinegar and sugar, but generally not in large enough quantities to preserve the ingredients for as long as other pickles. Relishes must be kept in the refrigerator and will only keep for about a month. They add zest to hot or cold meats, curries and savory snacks. Please read the section on "Hints".

Oriental Relish

1 medium ( 180 g ) lemon 1 large ( 220 g ) orange
1 medium ( 120 g ) onion, grated 2 x 425 g cans tomatoes
3 large ( 600 g ) apples, peeled, chopped 1 cinnamon stick
2 star anise 2 tablespoons grated fresh ginger
1 teaspoon ground allspice 1/2 teaspoon cardamom seeds
1 1/2 cups brown sugar, firmly packed 3/ 4 cup brown vinegar
1 cup water  

       Chop unpeeled lemon and orange and discard the seeds. Blend the lemon and orange until almost smooth. Combine lemon/orange mixture, onion, undrained crushed tomatoes and remaining ingredients in a large saucepan. Stir over heat, without boiling, until sugar is dissolved. Bring to the boil, and simmer, uncovered, stirring occasionally, for about 1 1/2 hours or until the mixture is thick. Discard cinnamon sticks and star anise. Pour into hot sterilized jars and seal when cold.

Makes about seven cups.


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