vegetable relish
- Categories
- Relish
- Yield
- 1 servings
| Measure | Ingredient |
|---|---|
| 1½ kilograms | Ripe tomatoes |
| 2 mediums | Onions |
| 1 kilograms | Zucchini |
| 500 grams | Red bell peppers |
| 500 grams | Green bell peppers |
| 2 eaches | Garlic cloves |
| 2 tablespoons | Salt |
| 2 cups | Cider vinegar |
| 2 cups | Sugar |
| 1 cup | Water |
| ½ cup | Cornflour |
| 2 teaspoons | Thyme |
| ½ teaspoon | Pepper |
Peel & coarsely chop the tomatoes & onions. Coarsely chop the zucchini & peppers. Combine in a bowl. Process in a food processor in several batches till they are finely chopped. Place in a large bowl, sprinkle with salt & let stand, covered, overnight.
Place vegetables in colander & drain excess liquid. Place in a large pot, add vinegar & sugar & stir over low heat till the sugar is dissolved. Bring to a boil & simmer for 3 minutes. Combine the remaining ingredients & blend till smooth. Add to the vegetables & bring to a boil, stirring constantly. Simmer till thickened. Remove from heat & pour into warm sterile jars. Seal.
Letts, "Jams, Pickles & Chutneys"
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