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".

Pepper and Cucumber Relish

8 med red peppers (1 kg), chopped 8 med green peppers (1 kg), chopped
3 small red chillies, chopped 6 med onions (720g), chopped
6 med ripe tomatoes (600g), chopped 4 med green cucumbers (1 kg), chopped
1 tablespoon white mustard seeds 1 cups white vinegar
1 cups water 1 cups sugar
1 teaspoon ground cinnamon 2 tablespoons cornflour
cup water extra  

    Combine the peppers, chillies, onions, tomatoes and cucumbers in a large saucepan. Stir in the mustard seeds, vinegar, water, sugar and cinnamon. Stir over heat, without boiling, until all the sugar is dissolved.
    Bring to the boil and then simmer, uncovered, stirring occasionally, for about 1 hours or until the mixture is thick. Blend the cornflour with the extra cup of water and add to the mixture. Stir until the mixture thickens. Pour into hot sterilized jars and seal when cold.

Makes about 8 cups.

 

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