TOMATO PINEAPPLE RELISH
Provided by Guest Foodie
Time 45m
Yield 5 jars
Number Of Ingredients 9
Steps:
- Bring to boil, simmer and stir 10 minutes. Mix in Sure Jel, pineapple, worcestershire, vinegar and spices. Bring to hard boil. Add sugar (may use cup for cup) Bring to rolling boil. Boil 1 minute. Put in sterilized jars. Seal.
Nutrition Facts :
SWEET AND SPICY PINEAPPLE & TOMATO RELISH
Steps:
- Place all the ingredients into a deep, heavy-based saucepan.
- Bring to the boil slowly, stirring as you go. Once it comes to the boil, turn down to a simmer and cook gently for 50 minutes until the mixture thickens to a lovely thick consistency.
- Decant the tomato relish into warm sterilised jars and seal.
YELLOW TOMATO-PINEAPPLE RELISH
Serve this chutney with grilled goodies, such as pork, chicken, fish, or shrimp, or as a condiment for tacos.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Time 10m
Yield Makes 4 cups
Number Of Ingredients 6
Steps:
- Stir together pineapple, tomatoes, and chile. Season to taste with lime juice and salt, then top with basil. To store, refrigerate in an airtight container up to 2 days.
Nutrition Facts : Calories 33 g, Fiber 1 g, Protein 1 g
PINEAPPLE RELISH
Provided by Food Network
Categories condiment
Time 1h35m
Yield 2 cups for 12 to 16 hot dogs
Number Of Ingredients 10
Steps:
- In a medium saucepan over medium heat, add the oil onion and green pepper. Saute until the vegetables are soft. Add the pineapple, the salt and the pepper. Cook over medium heat, uncovered, until the liquid reduces, about 30 minutes.
- Deglaze the saucepan with the vinegar and add the lime zest, mustard and garlic. Cook uncovered over low heat until the liquid is reduced again, about 20 minutes more. Transfer to a bowl, let cool then refrigerate, covered, until ready to use. Aloha!
YELLOW RELISH
Make this summer relish for hot dogs and burgers. Great - kids love it!
Provided by Sue Walker
Categories Side Dish Sauces and Condiments Recipes Relish Recipes
Time 10h35m
Yield 60
Number Of Ingredients 13
Steps:
- Bring 1 gallon water to a boil in a large pot and dissolve pickling salt in the boiling water. Place cucumbers, onions, cauliflower, red bell peppers, and apples into a large bowl or crock and pour the boiling water over the vegetables. Allow to stand overnight and drain the next morning.
- Transfer vegetables to a large stock pot and mix in sugar, vinegar, 3 cups water, flour, dry mustard powder, and turmeric until thoroughly combined. Bring the relish to a boil and reduce heat to medium-low; simmer until vegetables are cooked through and soft, about 20 minutes.
- Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the relish into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process relish for 15 minutes.
- Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.
Nutrition Facts : Calories 112.8 calories, Carbohydrate 27.6 g, Fat 0.3 g, Fiber 1.3 g, Protein 1.1 g, Sodium 468.2 mg, Sugar 23.3 g
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