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| GRAM'S INDIAN RELISH (CHUTNEY) | |
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In my family growing up this was a favorite on roast beef, eggs, ham etc... where a sweet and sour taste would go well. Often my grandparents would refer to this as "Catchup" instead of the more traditional kind. The relish probably came from "Perkins Pickle Spices" in the 40's or 50's as that is the spice referred to specifically by my grandmothers original recipe. I modified it to use Splenda as I try and keep my refined sugars down. 12 large ripe tomatoes 12 large apples 9 medium onions 3 cups sugar* 1 pint vinegar 1 tsp. pepper 1/2 tsp. celery salt 1/2 tsp. ground cloves 1/2 cup pickle spices 1/4 cup salt Cut the tomatoes, onions and apples into pieces (roughly 1/4-inch cubes or slightly larger is fine). Combine in a large (preferably tall) pot on the stovetop. Add the sugar (you may substitute 3 1/2 cups Splenda in place of sugar), vinegar, pepper, celery salt, cloves and salt. Combine and stir well. Separately, wrap the 1/2 cup of pickling splices in a cheesecloth and tie off tightly with twine or kitchen string. You should have a bag of pickling spices which will soak in the brine but NOT MIX INTO THE relish. Add the cheesecloth "bag" to the mixture. Cook the mixture at medium to medium high heat for about 1 to 1 1/2 hours. For a thicker relish cook longer. Meanwhile prepare mason jars for canning (sterilize jars, lids and utensils in boiling water for about 5 minutes - move to an oven at 220°F to keep sterile). Makes 6 to 7 pints depending on how long the relish reduces. Pour relish into mason jars and seal. Properly sterilized will keep for several years. Enjoy! Submitted by: Rob Jolliffe | |
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