2kg of Green Tomatoes a few mild chilis and a couple of red and green peppers I had
3 Cloves of Garlic
1 litre wine vinegar minimum 6% alcohol
4 tbsp salt
1 tbsp Mustard seeds
500gms light brown sugar
I started slicing the tomatoes, gave up and put all the toms, peppers and chilis through a food processor. Put in a large bowl add the salt mix and leave for a couple of hours, you can leave over night if you wish. Most of the time in cooking this relish is taken in reducing the liquid, the salt will draw the water out and cut cooking time. When ready remove the pulp from the water and put in a clean saucepan.
Add the vinegar, sugar, mustard seeds and I also added a few chili flakes. Heat slowly to dissolve the sugar, then turn up the heat and simmer for an hour, stirring occasionally. You will need to stir more often as it reduces.
Wash jars and lids then place in a pan cover them with water, bring to the boil for 10 minutes, when the relish is cooked remove the jars from the boiling water, place on a cloth-covered board. Fill the jars with the relish, leave 1cm of head space, clean the rims with a paper towel, put on the lids and put them back in the boiling water for a further 10 minutes to process. Remove from the boiling water, place back on the cloth-covered board and leave them alone for 24hrs, do not touch, do not check the lids, leave alone. Label and store.