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Mixed Vegetable Indian Relish

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  Cucumbers 2 Pound
  Green tomatoes 2 Pound
  Salt 4 1⁄2 Teaspoon
  Finely chopped celery/Cabbage 1 Pint
  Ground onion 1 Cup (16 tbs)
  Minced sweet peppers 1 1⁄2 Cup (24 tbs) (Green / Red)
  Hot red peppers 2 Tablespoon, chopped (Finely Chopped)
  Sugar 1 1⁄2 Cup (24 tbs)
  Cider vinegar 2 Cup (32 tbs)
  Salt 2 1⁄4 Teaspoon
  White mustard seed 1⁄4 Cup (4 tbs)
  Celery seed 2 Teaspoon
  Turmeric 1⁄4 Teaspoon
  Ground mace 1⁄8 Teaspoon
  Ground cloves 1⁄8 Teaspoon

Choose firm, green cucumbers about 6 inches long and 1 1/4 inches in diameter, and tomatoes that have the whitish color acquired just before ripening.
Wash vegetables, remove stems, cores and blemishes.
Put quartered tomatoes and cucumbers through a food chopper, using a coarse blade.
Put into a glass or enamel bowl, add salt, let stand overnight.
Place in a colander and press out and discard liquid; add next four vegetables measured lightly, then remaining ingredients.
Simmer ten minutes, stirring occasionally.
Pour into sterilized jars and seal with glass.
Press Out Liquid, or enamel lined lids.
Makes 4 1/2 pints.

Recipe Summary

Side Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1987 Calories from Fat 131

% Daily Value*

Total Fat 15 g23%

Saturated Fat 1.7 g8.7%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 9396.6 mg391.5%

Total Carbohydrates 445 g148.4%

Dietary Fiber 35.1 g140.4%

Sugars 378.5 g

Protein 33 g66.3%

Vitamin A 200% Vitamin C 797.1%

Calcium 75% Iron 87.5%

*Based on a 2000 Calorie diet

Mixed Vegetable Indian Relish Recipe