Green Tomato Relish


(Katherine Higgs) #1

Here is an excellent recipe to use up any green tomatoes lingering in the potager. I was given it by a French friend who calls it “Ketchup Canadien.” It isn’t vinegary enough to be called chutney, so I suppose that makes it a relish.



And relish it you will, as it is utterly delicious. In fact, it is so good it almost makes me regret the on-going sunny weather for continuing to ripen the tomatoes and so reduce my yield of relish …



Do let me know what you think of it



3kg green tomatoes

1 red pepper

1.5kg onions

6 dessert spoons gros sel

2 dessert spoons celery salt

2 dessert spoons mustard seeds

1/2 dessert spoon turmeric

1.25kg sugar

500ml white vinegar*



Finely dice the tomatoes, sprinkle with salt and leave for half an hour. Drain off the water then put the tomatoes into a large preserving pan with finely diced onion and pepper and all the other ingredients. Bring to the boil and boil for 20 minutes. Please note this doesn’t become jammy like traditional chutneys. Pot up in clean, sterilised jars.



Warning: don’t give away your jars of this too freely, as I did last year, or you will regret it when your own stock runs down!








  • I struggle to get white wine vinegar here so just used that clear vinaigre d’alcool