Pitty`s Chilli-hot Relish Made from Green Tomatoes
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 50 mins |
| Total Time | 1 hr 10 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 1 kg tomato (s), green (unripe)
- 2 medium bell pepper (s), green
- 2 medium onion (s)
- 4 garlic clove (s)
- 2 chilli pepper (s)
- 250 ml brandy vinegar
- 250 ml apple cider vinegar
- 1 teaspoon salt
- 1 teaspoon celery salt
- 3 teaspoons mustard seeds
- 1 tablespoon sugar, brown
- 1 small Can / s tomato paste
- 1 teaspoon, heaped pepper
- 1 teaspoon turmeric powder
- 1 teaspoon cumin powder
- 1 teaspoon paprika powder, noble sweet
- 1 teaspoon paprika powder, hot pink
- 1 teaspoon nutmeg
- 1 teaspoon, heaped coriander powder
Print Recipe
Pin Recipe Instructions
- Quartered tomatoes, cut chillies - remove the seeds - and cut peppers bring to the boil with water and simmer for 10 minutes. Pour off the water.
- Add diced onions and garlic, spices and the rest of the ingredients except tomato paste and bring to the desired consistency with the hand blender. If it`s too thick, add a little more apple cider vinegar. Simmer again for 5 minutes on the stove while stirring on a low level - attention, bubbling mean - do not cause burns by splashing!
- Then stir in the tomato paste well, bring to the boil again and then immediately remove from the stove. Fill into glasses with screw caps and boil down at 85 - 90 ° C for 30 minutes.
- Tastes delicious with steaks, chicken or fish, but also as salsa with nacho and chilli chips or in chilli to spice things up.
- I like it spicy, so I choose a hotter variety of chilli.
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