Green Tomato and Mango Relish
A tangy-sweet farm kitchen relish made from firm green tomatoes, sweet mangoes, and warm spices. Perfect with cold meats and vintage cheddar.
- Prep
- 20 min
- Cook
- 45 min
- Total
- 65 min
- Servings
- 12
- Difficulty
- Easy
- Calories
- 85 kcal
Equipment
- •heavy-based saucepan
- •wooden spoon
- •chef knife
- •sterilised glass jars
Nutrition
Per serving, approximate
- Calories
- 85 kcal
- fat
- 0.3 g
- carbs
- 20 g
- fibre
- 1.5 g
- protein
- 1 g
- calories
- 85 kcal
Instructions
- 1
Place the diced green tomatoes, mangoes, and onion into a heavy-based saucepan.
- 2
Pour in the apple cider vinegar and add the packed brown sugar.
- 3
Add the grated ginger, mustard seeds, curry powder, sea salt, and chilli.
- 4
Bring the mixture to a gentle boil over medium heat, stirring until the sugar dissolves completely.
- 5
Lower the heat to medium-low and simmer gently without a lid.
- 6
Stir frequently for 40 to 45 minutes until the liquid reduces and thickens.
- 7
Cook until the tomatoes are tender and the relish reaches a glossy, jammy consistency.
- 8
Remove the saucepan from the heat and let the relish settle for five minutes.
- 9
Ladle the hot relish carefully into warm sterilised jars, leaving a one-centimetre gap at the top.
- 10
Seal the jars tightly with clean lids and leave them to cool completely on the bench.
Chef's tips
Use truly green, unripened tomatoes to ensure they keep their firm shape during simmering. Stir frequently towards the end of cooking so the sweet natural sugars do not scorch against the pan base. Let the sealed jars mature in a cool pantry for one week before eating for the best rounded flavour.
Ingredient substitutions
- green tomatoes → tart green apples such as Granny Smith, peeled and diced
- apple cider vinegar → malt vinegar or standard white vinegar
- brown sugar → raw caster sugar
Storage
Store sealed sterilised jars in a cool dark pantry for up to six months, and refrigerate after opening for up to four weeks.
Reheating
Serve at room temperature or chilled straight from the fridge; reheating is not required.
Common mistakes to avoid
- •Using soft red tomatoes, which break down into puree rather than holding distinct diced chunks.
- •Simmering over high heat, which boils off liquid too fast before the fruit softens.
- •Filling cold glass jars with hot relish, which can cause the glass to crack.
Serving suggestions
Cooked Green Tomato and Mango Relish?
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