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Indian Relish · Dressings & Sauces

Indian Relish
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This delicious relish can accompany meat loaf, chicken or fish, and is excellent served over polenta or as a side dish. This recipe is an inflammation fighter! The pepper, cloves, cinnamon and ginger are several of the most delicious and potent anti-inflammatory spices. They take center stage in this recipe. And 46% of your daily vitamin C is also nothing to sneeze at. Recipe by Outpost nutritionist, Judy Mayer.
makes 8 pints

Ingredients

12 large tomatoes, chopped
12 apples, peeled and chopped (any variety will do but Grandma always used McIntosh)
7 medium onions, chopped
2 red bell peppers, chopped
2 tablespoons salt
1 pint white vinegar
3 cups sugar
1 teaspoon dry mustard
1 teaspoon black pepper
1 teaspoon ground cloves
1 teaspoon cinnamon
1 teaspoon ground ginger

 
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Indian Relish
  • I'm a dairy free recipe!
  • I'm a gluten-free recipe!
  • I'm a heart healthy recipe!
  • I'm a low sodium recipe!
  • I'm a vegan recipe!
  • I'm a vegetarian recipe!

Directions

1. Place tomatoes, apples and onions in a large deep pot and add all remaining ingredients, stir well to combine. Bring to a boil and cook on a low rolling boil for 30 minutes. Do not cover with a lid.
2. After 30 minutes reduce heat and simmer for about 1 hour or until thick. Stir often to avoid scorching. The simmering flavors of this relish smell like “home sweet home”.
3. Pack in jars and seal. Freeze or refrigerate for up to two weeks.

Per 1/2 cup serving: 127 calories, trace fat, 32g carbohydrates, 1g protein, 405mg sodium, 3g fiber

 

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