Ms Betterhome


Mediterranean Relish
January 10, 2010, 1:45 am
Filed under: food, home & hearth, vegan eating | Tags: , , ,

I adapted this recipe from the book  Preserving Food without Freezing or Canning: Traditional Techniques Using Salt, Oil, Sugar, Alcohol, Vinegar, Drying, Cold Storage, and Lactic Fermentation, by the Gardeners and Farmers of Terre Vivante. The original recipe was called a chutney, but I wasn’t convinced. I changed the herbs, added about 1/3 cup pitted kalmata olives, & used a 15 minute waterbath to process it, but otherwise followed the original recipe. I think it will be great mixed with chickpeas & garden greens for winter lunches – with or without a bread roll. Using our homegrown herbs & chillis  was especially happy-making.

Mediterranean Relish (makes around 4 500ml jars)

1 kilo ripe tomatoes

500 grams onions

3 cloves garlic

1 zucchini

1 eggplant

salt, chopped chilli, rosemary, oregano, lemon thyme, basil (to taste)

1 cup apple cider vinegar

1/3 cup brown sugar

1/3 cup pitted olives

1. Prepare jars & lids for canning (wash, place in simmering water bath)

2. Wash & chop all vegetables. Place in a large saucepan with herbs & simmer over low heat til soft.

3. Add vinegar, sugar & olives, bring to boil, stirring until reduced to your desired consistancy (mine was like a chunky pasta sauce).

4. Ladle into hot jars, wipe rims, screw lids on & process at a rolling boil for 15 mins. Cool & store.

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