Green Tomato Relish
Green tomato relish is one of my longtime favorites and one of the best ways to use up firm, end of season tomatoes. It is sweet, tangy, and a little spicy, with a flavor that pairs beautifully with grilled or barbecued chicken, pork chops, ham, hot dogs, hamburgers, egg or potato salad, and curry chicken salad. I especially love it on a cheese or charcuterie board, spooned over goat cheese on a crostini, or alongside smoky barbecue beef. It also works beautifully as a chutney if you prefer a sweeter version, simply increase the brown sugar by a few spoonfuls for a richer, more jammy texture. The options are wide open, so try it anywhere you like.
This green tomato relish has all the wonderful smells and flavors of fall while making use of end of season ingredients like green tomatoes. It is just as perfect for spring and summer, served with all kinds of picnic and barbecue favorites. If you have only ever had store bought relish, give this one a try. You will be amazed at how good relish can be.
This recipe is highly customizable. If you don’t have green tomatoes, substitute an equal amount (cut into a small, chunky dice and cooked exactly as directed) of any of the following:
Zucchini, chayote squash, green bell pepper, cucumber (firm, seedless; salt and drain first), kohlrabi, green apple, tomatillo, green papaya, celeriac (celery root), cauliflower (finely chopped florets or stem), radish, daikon — or a combination of these.
Green Tomato Relish
Yields: 1 quart, Total time: 20 minutes
Ingredients
3 cups diced green tomato (about 2 medium; firm, can be slightly pink)
1 small red or sweet onion, diced
½ red bell pepper, diced
2 Tbsp minced garlic (about 3 small cloves or 2 large)
¼ cup apple cider vinegar
¼ cup white wine or distilled vinegar
½ cup water
1 Tbsp mustard seed
1 tsp pickling spice (tied in cheesecloth or tea bag)
1 cinnamon stick
½ cup packed brown sugar
1 Tbsp sea salt
½ tsp turmeric
2–3 dime-sized slices of fresh ginger root or ½ tsp ground ginger
½ tsp celery seed
Freshly ground black pepper
½ tsp chili flakes, minced hot chilis to taste, or 2 small dried red chilis (optional)
Method
1. Preheat a saucepan over medium heat for 2–3 minutes. Add mustard seed and cinnamon stick; toast about 30 seconds, keep the pan moving to prevent burning, until fragrant and the seeds begin to pop.
2. Add water, both vinegars, brown sugar, salt, and remaining spices. Stir and bring to a simmer over medium-high heat.
3. Add tomatoes, onion, bell pepper, and garlic. Bring to a rolling simmer and cook 5 minutes, until vegetables are just tender but not soft.
4. Let cool slightly, then ladle into a freshly washed, sanitized 1-quart jar. Seal once the relish has cooled to just warm.
5. Store in the refrigerator for up to 1 year. Always use a clean utensil when serving.
Chef Notes
You can reduce the amount of sugar if you prefer a more savory relish. To keep the flavor balanced, retain at least 1–2 tablespoons of brown sugar.
This recipe is highly customizable. If you don’t have green tomatoes, substitute an equal amount (cut into a small, chunky dice and cooked exactly as directed) of any of the following:
Zucchini, chayote squash, green bell pepper, cucumber (firm, seedless; salt and drain first), kohlrabi, green apple, tomatillo, green papaya, celeriac (celery root), cauliflower (finely chopped florets or stem), radish, daikon — or a combination of these.