Green Tomato and Balsamic Vinegar Relish
 
Prep time
Cook time
Total time
 
A sticky, sweet, spicy green tomato and balsamic vinegar relish. A perfect solution to all of those green tomatoes you have at the end of season.
Recipe type: Vegan
Cuisine: European
Serves: 1.5 jars
Ingredients
  • 1 kg green tomatoes, roughly chopped. (Any type of tomato is fine. I used a mixture of green heirloom and standard green tomatoes)
  • 300 g brown sugar (you can substitute with white sugar)
  • ¾ Tbsp salt
  • 2 large onions, peeled and chopped (approx. 300 g, I use red onions)
  • ⅔ cup balsamic vinegar (approx. 170 ml, you can substitute with malt vinegar)
  • 4 small green chillies, chopped
  • 1 Tbsp cornflour
  • 1 tsp mustard seeds
  • 1 Tbsp curry powder
  • ⅓ Cup warm water (about 80 ml)
Instructions
  1. Put the tomatoes and the onions into a bowl, add the salt and stir through. Leave in the fridge overnight.
  2. Drain the liquid off the tomatoes/onion mixture and put the tomatoes and onions into a heavy based pan.
  3. Add the chilli, balsamic vinegar and the sugar to the pan and simmer for 30 minutes.
  4. Mix the cornflour, curry powder and mustard seeds together and then add to ⅓ cup of warm water. Stir until the cornflour and the curry powder are dissolved.
  5. Gently stir the cornflour/water mixture into the pan of tomatoes/balsamic vinegar and then boil until the mixture thickens.
  6. Make sure you stir the mixture so that it doesn't burn or stick to the bottom of the pan.
  7. When it is a jam consistency then it is ready.
  8. Store in sterilised jars until required.
Recipe by Pineapple Pineapple at http://pineapplepineapple.co.nz/green-tomato-balsamic-vinegar-relish/