Green Tomato Relish
Updated: Aug 9
Here’s a great way to save your unripened green tomatoes at the end of the season.
Green tomatoes are the unripened fruit with many uses. All varieties are green before turning to red, pink, yellow, orange or black but there are also some heirlooms that mature keeping the green colour. For this sweet relish, the unripened ones are the ones we need. They are firm, high in acidity and are best cooked, fried, pickled or turned into a relish! My grandmother Laura’s sweet relish recipe was not made to be cooked or for long shelf storage, but unlike her, I don’t have seven children… So I worked out an adaption that can be preserved in jars for up to a year. It have been successfully practicing this recipe for a few seasons now, as most of the time I end up with many green tomatoes to save from the first autumn frosts. Green tomatoes are not something that can usually be found in shops or markets but if you know some gardeners, ask if they’ll be happy to sell or swap them at the end of the season and I’m sure they will. Relish is like finely chopped pickles that resemble vegetables more than a sauce. This condiment enhances food and goes very well with sausages, sandwiches, salads, etc. Mixed with mayonnaise, it makes a delicious tartare sauce to go with any fish, seafood or fried potatoes. After tasting a homemade relish, you’ll never want to buy commercial ones and you might even want to make your own!
Basket of green tomatoes and more relish to cook © Bottle and Brush Studio 2020-21
LOCAL PRODUCE FEATURE: You might find jars of locally made relish condiments, including some limited Snowy Foodie's Green Tomato Relish, on season at Local at Learmonts.
RECIPE
This recipe is available to purchase as a card at our local points of sale, or by enquiry.
