Vegetable relish
1 servings
Ingredients
| Quantity | 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 |
Directions
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"