Green Tomato Relish
Green tomato relish is a sweet and tangy condiment with a lightly spiced flavor and a pleasant bite from finely chopped green tomatoes. This homemade green tomato relish adds bright, balanced flavor to burgers, grilled meats, sandwiches, and simple everyday meals. A jar in the refrigerator makes it easy to add a spoonful of sweet and tangy relish whenever a dish needs a little extra flavor.
Equipment
- Large mixing bowl
- Colander
- Large heavy-bottom saucepan or pot
- Wooden spoon
- Cutting board and knife
- Measuring cups and spoons
- Clean glass jars with lids
Ingredients
- 4 cups green tomatoes finely chopped
- 1 cup yellow onion finely chopped
- ½ cup green bell pepper finely chopped
- 1 tablespoon kosher salt
For the relish base:
- 1 cup apple cider vinegar
- ¾ cup granulated sugar
- 1 teaspoon mustard seeds
- ½ teaspoon celery seeds
- ¼ teaspoon turmeric
- ¼ teaspoon red pepper flakes
- ½ teaspoon freshly ground black pepper
Instructions
- In a large bowl, combine chopped green tomatoes, onion, and bell pepper. Sprinkle with kosher salt and toss well. Let sit for 30 minutes to draw out excess moisture.
- Transfer the mixture to a colander and rinse lightly under cold water. Drain thoroughly and press gently to remove as much liquid as possible.
- In a large saucepan over medium heat, combine apple cider vinegar, sugar, mustard seeds, celery seeds, turmeric, red pepper flakes, and black pepper. Stir until the sugar dissolves and the mixture begins to simmer.
- Add the drained vegetable mixture to the saucepan. Stir to coat evenly. Bring to a gentle simmer and cook for 20 to 25 minutes, stirring occasionally, until the relish thickens slightly and the tomatoes soften but still hold their shape.
- Remove from heat and allow to cool for 10 to 15 minutes.
- Transfer to clean jars. Let cool completely before sealing. Refrigerate at least 24 hours before serving for best flavor.
Notes
- Finely chopping the tomatoes ensures proper texture and even cooking.
- If you prefer a sweeter relish, increase sugar by 2 tablespoon.
- For extra heat, increase red pepper flakes to ½ teaspoon.
- Keeps refrigerated for up to 3 weeks. Flavor deepens after 1 to 2 days.
- Excellent on burgers, grilled sausages, fish cakes, roasted meats, and alongside beans or barbecue plates.
