Green tomato relish



40 min


12 cups (3 L)

* PLUS Cooking time: 120 minutes
Green tomato relish

Photo, Roberto Caruso.

This is a good way to use up those tomatoes that stay green and just won't ripen. A spoonful livens up burgers, hot dogs, cooked chicken or fish. It makes a big batch so you can tuck some away in the freezer.


  • 2 cups white vinegar
  • 1 cup granulated sugar
  • 2 cup brown sugar
  • 2 tsp cinnamon
  • 2 tsp salt
  • 1 tsp dry mustard
  • 1 tsp celery seed
  • 1 tsp allspice
  • 1/2 tsp ground cloves
  • 1/2 tsp cayenne pepper
  • 12 green or red tomatoes
  • 2 onions
  • 4 green bell peppers
  • 4 apples


  • In a large saucepan, stir vinegar with granulated and brown sugars and seasonings. Bring to a boil over medium-high heat, stirring often, until sugars are dissolved.
  • Bring another large saucepan of water to a boil over high heat. To remove tomato skins, slice an X in the bottom of each. Add a few at a time to boiling water. Boil about 30 seconds. Using a slotted spoon, remove to a large bowl of cold water. Slip off skins and discard. Slice tomatoes in half. Scoop out and discard seeds.
  • Coarsely chop tomatoes. Stir tomatoes and any juice into vinegar mixture. Reduce heat to medium and simmer, uncovered, while preparing remaining ingredients.
  • Finely chop onions and peppers, then stir in. Peel, then finely chop apples. Stir into mixture. Continue cooking, stirring occasionally, until mixture is as thick as you like, about 2 hours. Stir often near end of cooking to prevent sticking or scorching on bottom. Outstanding as a burger or hot dog topper, or spoon over grilled chicken or fish. Cover and refrigerate up to 1 week or freeze up to 3 months.

Nutrition (per serving)

  • Calories
  • 69,
  • Protein
  • 0.5 g,
  • Carbohydrates
  • 17.6 g,
  • Fat
  • 0.2 g,
  • Fibre
  • 0.8 g,
  • Sodium
  • 103 mg.