What do you do with a glut of green tomatoes when winter sets in? Make green tomato relish of course.Relish preserves the tomatoes in vinegar and means that you get to enjoy tomato yumminess throughout the year. I must admit that I got this idea from watching Hugh Fearnley-Whittingstall on his River Cottage shows, so the first place I went to look for a recipe for green tomato relish was his website-and then of course I put my own spin on it and spiced things up a little
Ingredients
1.5kg of green tomatoes (I used many different varieties)
4 green apples (peeled)
2 Lebanese cucumbers
3 onions
200g sultanas
275g brown sugar
2 tblspn English mustard
10cm ginger finely diced
1 tspn cayenne pepper
1 1/2 tblspn salt
500mls vinegar
To make the relish
Eye the big tomatoes, and cut to similar sizes. Slice onions, apples and cucumbers and place in heavy pot with all the other ingredients. Slowly simmer for 3hrs, stirring frequently. Put hot relish in to sterilised jars and seal-this is where I get excited when you hear the jars popping and making an airtight seal-put in a cool dark spot for 3 days, then enjoy with meat dishes or as an addition to a winning sambo (Aussie for sandwich).
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