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Easy to make! Delicious to eat! Serve with cold meats or on sandwiches. Can be made with either green or ripe tomatoes. Overripe tomatoes (sometimes cheap to purchase) are ideal for this.
Cut the tomatoes and onions into walnut size pieces and put in a pan. Add 2 1/2 cups sugar and 1 cup vinegar. Heat, stirring until sugar is dissolved. Bring to boil, and simmer 5 minutes.
In a separate bowl, mix the remaining sugar, vinegar, salt, spices, and flour.
Combine flour mixture with tomato mixture, and stir over medium heat until thickened and smooth (about 10 minutes).
Allow to cool, ladle into jars, and seal. Refrigerate until required.
By Lorraine from Perth, Western Australia
Don't know about some of you but our garden is pretty well dried up now. Here is a great recipe for using up the green tomatoes that you have left on the vines.
Source: this is the recipe that I had asked for and want to thank all that answered. I came to find out this is the one I was looking for and my neighbor happened to have it. This is like you get at Cat Fish King. Hope everyone likes it as much as we do.
By Jodi from Texas
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Here are questions related to Tomato Relish Recipes.
I have just made a batch of green tomato relish. Somehow it seems to be too spicy as in perhaps too much curry powder or mustard. Any help to make this relish less spicy would be appreciated.
By Eileen B
By ruthie 02/25/2012
Try rinsing the relish with water before you use it as relish. Also, try cooking meat, such as chicken, pork or beef etc., in slow pot with the relish and do not add any other spices or salt. Dill pickles are good to do this way so maybe this method would work with your relish.
I made a batch of tomato relish. This is my second time, but it is way too salty. How can I fix it?
By Kim from Hobart, Tasmania
By kim coppleman 03/16/2011
Thank you very much guys for your help. Cheers.
I have lost my Ezy-sauce recipe book that I have had for years. I need the recipe for the tomato relish. It is not on the bottle anymore, but the sauce one is.
Hoping you can help me. Thanks.
By Elaine from Melbourne, Australia
By Sally 02/15/2011
(submitted via email)
I was reading the recipe for tomato chutney, the easy sauce one (original off the bottle) and they forgot to say to drain off the SALT before starting the cooking! Not a good mistake.
Does anyone have a recipe for green tomato relish? I have the recipe but can't remember if I have to put the jars in a hot water bath as there is vinegar in the relish and it is boiled already.
jho from Chassell
By Cora 10/15/2008
Here is the recipe I have for Green Tomato Relish:
1 gal. green tomatoes, chopped
1/2 cup salt
2 medium onions
1/2 medium sized cabbage head
4 large green peppers
2 large sweet red peppers
3 cups vinegar
2 tsp. celery seed
2 tsp. mustard seed
1 tsp. whole cloves (tie in a muslin bag)
Mix tomatoes with salt, let stand overnight; drain. Put onions, cabbage, green & red peppers through food chopper, using a coarse knife. Place tomatoes & chopped vegetables in large kettle. Add vinegar, celery seed, mustard seed & cloves. Cook until mixture is tender & quite thick, about 35 minutes. Remove cloves. Pour at once into sterilized jars and seal.
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Does anyone have the recipe for a green tomato relish like they serve a Catfish King or similar places?
Thank you for your help,
Jodi from Texas
By Beth - MA
Mix brine, and bring to boil in large saucepan. Add vegetables, and simmer for 30 minutes, stirring occasionally.
Let cool, and put in sterile jars or refrigerator containers (put containers through the dishwasher with no detergent to sterilize) Refrigerate.
Will keep in the refrigerator for about 9 months.
Recipe can be halved if it makes too much for you to use.
I just opened my last container of relish that was made in November 2006 when we got our first freeze, and it is as good as ever. (06/04/2007)
I would like the recipe for tomato relish using Wild's Ezy-sauce.
Teena from Highclere, Tasmania
Peel tomatoes and onions, slice and place in a large bowl. Mix in salt, cover, and stand for 12 hours. Empty tomatoes, onions and salt into a large saucepan and bring to a boil. Mix mustard and curry powder together with about 1/2 cup water to make a thin paste. Stir into pan with sugar and Ezy Sauce. Boil for about 2 1/4 hours. Mix about 1/2 water into flour until smooth. Stir into pan contents and cook further 15 minutes. Fill, using a small jug or ladle into hot sterilized bottles or jars. Cover loosely, cool, then seal.
Makes approximately 7.5 liters. (04/16/2008)