An easy way to preserve the taste of summer.
Ingredients for Tomato and Pepper Relish:
- 4 lbs (2 kg) ripe tomatoes
- 2lbs (1 kg) onions
- 2 medium sized peppers, red or yellow
- 1 oz (25 g) salt
- 8 oz (250 g) granulated sugar
- 3 teaspoons mustard seeds
- 16 fl oz (450 ml) white wine vinegar
Method for Tomato and Pepper Relish:
- Peel and finely chop the tomatoes and onions. Mix together in a bowl, sprinkle with the salt and leave overnight if possible.
- Next day put the tomatoes and onions into a sieve or colander, rinse with cold running water and drain well.
- De-seed and finely chop the peppers.
- Mix the peppers, mustard seeds, drained tomatoes and onions in a bowl.
- Bring the vinegar to the boil and stir in the sugar until dissolved, add the contents of the bowl and simmer for 10 minutes.
- Pour into hot sterilized jars and seal.
Makes about 4 lbs (2 kg) of relish.
More on Making Relish Preserves
Relishes - How to Make Relishes at Home
Relishes tend to be half way between a chutney and a pickle in that, though they use the same kinds of fruits and vegetables, the finished texture is different. The fruit or vegetables are cut into small pieces or coarsely chopped and a combination of...
These articles on methods of making preserves cover both sweet preserves like fruit curds and savoury relishes and pickles. In our modern world with 24 hour shopping, cans in the cupboard and a deep freeze full of ready meals, it's hard to imagine...
This is the best thing I have made this year! No adjustments necessary – it’s really lovely and I have been instructed to make more by The Bloke! Thanks again!
Glad to hear you and The Bloke liked it. It’s one of my favourites.
Just made this, looks great but seems very runny. Is that normal?!
Relishes do tend to be more runny than a chutney but I’ve never had a problem with this recipe being very runny. If it’s not settled down after a few days, you could try adding a bit more sugar to thicken it. Were the tomatoes well drained?
This looks like a good way to deal with my red pepper and tomato glut but can you tell me how long it will keep. If its half as good as your Hot Aubergine chutney which was fantastic I will definately add it to my preserves shelf.
At least 12 months.
Your receipes for chutneys, pickles & relishes look fab and I want to try some to test, as am thinking of making for Christmas gifts next year (sad I know). However, can you tell me when they will keep until?
Chutneys will last for at least 12 months (we’ve some that are considerably older and still fine). Pickles, it depends. Pickled cabbage for instance loses its crispness after 10 to 12 weeks. Relishes also vary but are generally OK for at least 12 months.
Hi there, love the site there are some really good recipes available here. I made this today and I too thought that the mixture looked very runny-almost like just diced veg in a saucepan of water. I ended up simmering for a lot longer and also thickening it slightly with flour. It has now turned out lovely and I am sitting here looking at my lovely glowing jars of homemade relish. I do have a question, does this need to rest/mature before eating, if so for how long? Thank you Claire (11/8/10)
It’ll be at its best in about 4 weeks.
Hi, just wanted to say how easy this recipe was for a first timer like myself LOL !!!!. It’s lovely and I’ve now made the green tomato chutney and the beetroot chutney is simmering, I think im addicted already 🙂
Just made this now and it looks great. Having read the comments by people who say theirs was very watery, may I suggest that one reason for this is that on most measuring jugs there is a part labelled “OZ”, but another area labelled “Fl OZS”. An easy mistake to make would be to use the part labelled “OZS”, which would result in considerably more than 16 fl oz vinegar and would make the mixture very watery.
Hi there, just a note to say: for the 8oz/500g granulated sugar, 8oz is not 500g it is 226g. I noticed this by accident so went with the 8oz then added maybe 1oz more later as it was cooking to help with the taste and thickening. It seems to be fine – my other half and I can’t wait to open it up and start tasting as it was delicious already! Thanks very much! 🙂
Typo – have altered to read 250 g.
hi just found this site, looks fantastic, does it have to be white wine vinegar?
I have used this recipe and ingredients but instead of all the salting and draining I have treated it as chutney recipe.
You just put every ingredient in a pan, bring it to a boil and then simmer until it thickens.
It is absolutely delicious!