So what’s with the name India Relish? Saveur’s website neatly sums up the inspiration for H.J. Heinz’s 1889 invention. And then there’s Wikipedia’s helpful discourse on the intrinsic nature of relish overall:
The item generally consists of discernible vegetable or fruit pieces in a sauce, although the sauce is subordinate in character to the vegetable or fruit pieces. It might consist of a single type of vegetable or fruit, or a combination of these. These fruits or vegetables might be coarsely or finely chopped, but generally a relish is not as smooth as a sauce-type condiment, such as ketchup. The overall taste sensation might be sweet or savory, hot or mild, but it is always a strong flavor that complements or adds to the primary food item with which it is served.
Indeed.
Herewith is our take on America’s ur-relish. Featuring green tomatoes and green apples, it is milder, a bit chunkier and not quite as puckery as the more generically named “pickle relish” (cucumber relish). Still this India Relish recipe delivers the tangy-sweet flavor you’ve come to expect.
(Full disclosure: I add 1/2 teaspoon combava (dried kaffir lime fruit) to my India Relish because it’s good and because I have some. It can be found at Spice Ace and is a nice addition to curries and other Indian and southeast Asian dishes. But this recipe works fine without it.)
GREEN TOMATO INDIA RELISH
Recipe makes 6 pints
10 large green tomatoes = 16 cups shredded
2 white onions = 4 cups shredded
4 green apples, peeled, cored, shredded
1/2 cup salt
2 cups white vinegar
2 cups sugar
1/2 teaspoon cinnamon
1/2 teaspoon allspice
1/2 teaspoon nutmeg
2 Tablespoons yellow mustard seeds
1″ piece of ginger, peeled, minced
1. Core the green tomatoes. Peel the onions. Using a food processor or a box grater shred them on the largest guage setting.
2. Peel and core the apples, cut up into small pieces.
3. Put the tomoatoes, onions and apples in a large colander, toss with the salt fruit, and let drain for 2 hours. The salt will draw out excess moisture. Rinse off the salt and let the mix drip dry.
4. In a large heavy pot bring the vinegar and sugar to boil, stir to fully dissolve the sugar. Reduce heat to medium, add the spices. Stir to distribute evenly.
5. Add the tomato mixture, bring to a low boil and cook for 20 minutes. Stir periodically to prevent scorching.
6. Prepare six eight-ounce canning jars. Fill with the hot relish, seal and process for 15 minutes in a boiling water bath.
Remove from heat, let cool.
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