CWI GREEN TOMATO RELISH:
5kg green tomatoes
2 dessert spoons tumeric
2 teaspoons cayenne pepper
1 1/2 teaspoons ground all spice
2 dessert spoons mustard
4 dessert spoons flour
1 1/2 teaspoons ground cloves
12 pieces garlic
2 large green apples
Slice the tomatoes, onions and apples, put salt between the layers and stand overnight.
Drain off next morning, cover with vinegar and boil with 3/4 hour with spices, then add the flour, tumeric and mustard mixed with a little cold vinegar and boil off for another 3/4 hour or until the relish thickens slightly.
Bottle and seal when hot or cold.
I find the easiest way to sterilise jars is to preheat the oven to 100° C and put jars and lids in for at least 30 minutes. Take the jars out when relish is ready to be bottled. If you are going to keep the relish for some time make sure you label the jars with the date and line the inside of the lid with cling wrap.