GREEN TOMATO RELISH

April 13, 2012 Alison Lambert

This is a fantastic relish which goes beautifully with cheese, smothered in a sandwich or dolloped generously on cold roast meats.

Makes 7-10 jars

2.5kg green tomatoes, roughly chopped

500g onions, finely sliced

4 tsp / 30g salt

1 litre malt vinegar

500g soft light brown sugar

250g sultanas, roughly chopped

3 tsp / 20g ground pepper

EQUIPMENT
Preserving pan or other large lidless pan

7 - 10 jars with lids

Glad wrap/plastic wrap

Sticky labels

METHOD

Finely slice your onions and washed green tomatoes, cutting out any bad bits. Add to a large bowl and stir. Add the 4 teaspoons of salt, stir again and then cover with gladwrap or a large plate and leave overnight – this draws out a lot of the unnecessary moisture form the tomatoes and helps to enhance the flavour. However if you don’t have the time, reduce the salt by half and skip this stage although you will have to cook it a little longer to thicken it up!

place the litre of vinegar into a large pan. Add the 500g of light brown soft sugar and stir over a medium heat until all the sugar has dissolved.
Bring to the boil.

Add the sultanas and add to the simmering vinegar and sugar. Bring the whole lot to a gentle boil.

Remove the cover from the tomatoes and onions that you've left overnight. Drain well but do not rinse as rinsing will add more water and the goal of leaving it overnight with salt was to remove as much water as possible without pulping them.

Add to the chutney and stir in well. Add the 3 teaspoons / 15g white pepper.

Once all the ingredients have been added they need to be boiled gently for 1.5 to 2 hours until thick and golden.
Over the next 1 - 2 hours, ensure that you stir it occasionally and adjusting the heat if they start to boil too vigorously.

Wash your jars well in hot soapy water and rinse. Place upside down in a very low oven 50C to completely dry and sterilise. Place the lids in a small pot covered in water and boil for 10 minutes to sterilise. Set aside until required.

When the relish is thick, golden and pulpy cool slightly then pour carefully and as tidily as possible into the jars. Wipe the rims with a clean cloth and place your sterilised lid on tightly. Label with date, what it is and store out of direct sunlight.