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East India Relish

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  • 1 1/2 qt Chopped onions (About 6 to 8 medium)
  • 1 qt Firmly packed shredded carrots (about 1 pound)
  • 1 qt Peeled, diced green tomatoes (about 8 medium)
  • 1 qt Chopped zucchini (about 2 pounds)
  • 2 c Light corn syrup
  • 4 c White vinegar
  • 2 tb Salt
  • 1 tb Ground coriander
  • 2 ts Ground ginger
  • 1 ts Crushed red pepper
  • 1/2 ts Ground cumin


Stir a few tablespoons of this relish into mayonnaise when making a chicken salad, or try it with pot roast. The recipe makes six 1 pint jars. You'll need a shredder or food processor in addition to the basic equipment for boiling water bath canning.
1. Organize ingredients, equipment, and work space.
2. In a preserving kettle, combine the ingredients. heat over medium high heat to boiling. Reduce the heat and simmer 5 minutes.
3. Spoon the relish evenly into hot jars to within 1/4 inch of tops.
4. Spoon hot liquid from the kettle to within 1/4 inch of tops of jars. Run a slim, non metal tool down along the insides of jars to release any air bubbles. Add additional relish, if necessary, to within 1/4 inch of tops.
5. Wipe tops and threads of jars with a damp clean cloth.
6. Put on lids and screw bands as manufacturer directs.
7. Process in a boiling water bath for 15 minutes. Follow basic steps for boiling water bath canning, 10 through 19.
Source: Vegetable Gardening Encyclopedia Typos by Dorothy Flatman 1995 Posted to MM-Recipes Digest V3 #235
Date: Wed, 28 Aug 1996 21:58:11 -0500
From: (S.Pickell)