Eight Vegetable Relish Recipes

CHAKALAKA (SPICY VEGETABLE RELISH)

Steps:

• Warm the oil in a large Dutch oven or other heavy pot set over medium heat. Stir in the onion, garlic, jalapeño, and ginger. Cook, stirring occasionally, until the onion begins to soften, about 5 minutes. Add the turmeric, cumin, coriander, and salt. Cook, stirring, just until the spices are wonderfully fragrant, about 30 seconds. Stir in the bell peppers, carrots, cabbage, and tomatoes. Reduce the heat to medium-low and cook, uncovered, giving the mixture a stir every so often, until all the vegetables are tender and most of the liquid has evaporated, about 30 minutes. Turn off the heat, stir in the vinegar, and season the chakalaka to taste with salt. Let the chakalaka cool to room temperature and season it to taste one final time. Serve immediately or store in an airtight container in the refrigerator for up to a week, then serve it either cold or at room temperature.

EIGHT VEGETABLE RELISH

Steps:

• Add the first 8 ingredients to a very large bowl; gently stir to combine.
• Add pickling salt; stir to combine.
• Cover and let sit in a cool place for 12-18 hours; drain well and set aside.
• Add the remaining ingredients to a 10-quart stock pot; simmer over medium heat for 10 minutes.
• Add in the vegetable mixture; simmer over medium heat for 30 minutes, stirring every now and then.
• Bring the mixture to a boil.
• Immediately ladle relish into hot sterilized jars; leave 1/4 inch headspace.
• Cover with lids and make sure bands are screwed on tightly.
• Process in boiling water bath for 15 minutes.
• Let cool.

4 VEGETABLE RELISH

Steps:

• Mix all ingredients.
• Chill 1/2 hour before serving.