Step 2 Drain well discard liquid and add remaining ingredients. This recipe will use em up and the result is a tasty relish that is flavorful and can be used in place of sweet pickle relish.
Adding the dal and bring to boilSimmer for five minutes.
Indian relish recipe. Step 1 Coarsely chop all vegetables sprinkle with salt and let stand 12 hours or overnight. In a large stockpot or canning pot simmer the vegetables fruit and the cider vinegar for 1 hour. Mix the sugar cinnamon turmeric cloves and allspice to a smooth paste with a little of the vinegar.
Bring to a boil and cook for 20 minutes stirring constantly. Turn into hot jars and seal. Step 5 Process in boiling water bath for 5 minutes.
Bring to boiling over high heat. Makes a great fallharvest gift for friends and neighbors too. Adding the dry masala pastefry for a minute more.
Heating two tbsp of ghee in saucepanadd the chopped onion and fry for till onions turn pink. Adjust lids at once. Simmer for 5 minutes.
It can also be used like a side chutney for pork chops or sausage. Step 4 Pour into hot jars. In a 2- to 2 12-quart pan combine bell peppers onion vinegar sugar and chili to taste.
Step 3 Bring to a boil and simmer slowly about 30 minutes stirring occasionally. Remove about a ½ cup of the hot liquid and add the remaining spices and seasonings to it stir to dissolve the spices. Step 3 Stir often over medium-high heat until liquid looks syrupy and is reduced to about 3 tablespoons about 25 minutes.
Add sugar and canning salt. Bring the remaining vinegar to a boil stir in the paste and add the white mustard seeds and the vegetables. Now heating remaining ghee in a small saucepanadd seeds cummin and mustardAllow to splutter.