In the late Autumn when the nights start getting cold, there may be lots of tomatoes left on your tomato plants. As these are unlikely to ripen you might like to try this recipe for a tangy relish that will add extra flavour to sandwiches or cold meats.
1 kg green tomatoes
250 gm onions
400 gm apples
4 cups brown or malt vinegar
1 ½ cups brown sugar
1 ½ cups raisins or sultanas
1 ½ teaspoons mustard powder
1 teaspoon ground cinnamon
¼ teaspoon ground cloves
¼ teaspoon cayenne pepper
- Cut the tomatoes into chunks
- Peel the onions and cut into small slices
- Peel the apples, cut the core out and cut into cubes
- Combine everything in a large saucepan.
- Stir over moderate heat without boiling until sugar is dissolved.
- Bring to boil then simmer uncovered but stirring often for 1 ½ hrs.
- Heat the oven to 150 degrees C
- Put 3-4 clean glass jars in to the oven for 30 minutes to warm and sterilise the jars.
- Cool relish slightly then pour into hot glass jars.
- Put lids on when cold.
Note : If you put the hot cooked relish into cold jars the jars can crack and are therefore unusable.
Also – keep the jars away from draughts from open windows and doors while cooling.
(Source of recipe unknown)