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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".
Tomato
Relish
| 15 med (1½ kg) ripe tomatoes |
3 med onions (360g), chopped |
| 1½ cups brown vinegar |
1½ cups brown sugar, firmly packed |
| 1½ tablespoons dry mustard |
1 tablespoon curry powder |
| 1 teaspoon cayenne pepper |
2 teaspoons coarse cooking salt |
Peel and chop the
tomatoes. Combine all the ingredients in a large saucepan, bring to the boil,
and simmer, uncovered, stirring occasionally for about 1½ hours, or until the
mixture is pulpy. Pour into hot sterilized jars and seal when cold.
Makes about 4 cups.
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