|Peeled, chopped tomatoes||3 Quart|
|Chopped celery||3 Cup (48 tbs)|
|Chopped onion||2 Cup (32 tbs)|
|Vinegar||4 Cup (64 tbs) (5% Acidity)|
|Firmly packed brown sugar||3 Cup (48 tbs)|
|Mustard seeds||1⁄3 Cup (5.33 tbs)|
|Hot red peppers||2 , seeded and chopped|
|Ground cinnamon||1 Teaspoon|
|Ground allspice||3⁄4 Teaspoon|
|Ground cloves||3⁄4 Teaspoon|
1)In a large dutch oven, mix tomatoes, celery, onion and salt,stir it well.
2)Keep the mixture aside for atlest two hours.
3)To the mixture add vinegar ,brown sugar, whole mustard seeds, red peppers, ground cinnamon, ground allspice and ground cloves together and let it boil.
4)Later reduce heat and simmer for atleast two hours or until thickened, stirring occasionally.
5)As soon as it is done spoon relish into hot sterilized jars, leaving a little headspace, cover it at once with metal lids, and screw bands tight.
6)Let it boil for atleast 15 minutes.
7)Serve it warm.