SparkPeople Advertisers Keep the Site Free
Be the first to
rate this recipe!
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 32
  • Amount Per Serving
  • Calories: 96.4
  • Total Fat: 0.3 g
  • Cholesterol: 0.0 mg
  • Sodium: 470.9 mg
  • Total Carbs: 27.4 g
  • Dietary Fiber: 1.6 g
  • Protein: 1.5 g

View full nutritional breakdown of Chinese Tomato Relish calories by ingredient
Report Inappropriate Recipe

Chinese Tomato Relish

Submitted by: IVANNALOSE

Introduction

This is a canning recipe and makes 8 pints. Serving size is about half a cup. This is a canning recipe and makes 8 pints. Serving size is about half a cup.
Number of Servings: 32

Ingredients

    Cider Vinegar, 3 cup (remove)
    Brown Sugar, 2 cup, packed (remove)
    Salt, 2 tbsp (remove)
    Ginger, ground, 1 tbsp (remove)
    Nutmeg, ground, 1 tsp (remove)
    *Coriander seed, 2 tsp (remove)
    *Seasoning - Pickling Spice (Penzey's) SALT FREE, 12 tsp (remove)
    Green and barely ripeTomatoes, 20 cup (remove)
    Celery, raw, 8 stalk, large (11"-12" long) (remove)
    *whole onion, raw (1 onion), 1 serving (remove)
    *Clove of Garlic, 4 serving (remove)
    Corn Starch, .33 cup (remove)
    *Water, bottled, perrier, 1 cup (8 fl oz) (remove)

Tips

If you are unfamiliar with canning I suggest the "Blue Book of Canning" from Ball. I love using this as part of my sauce in stir fry recipes.


Directions

Make a syrup of the vinegar, brown sugar, salt, ginger, nutmeg and coriander. Add pickling spice tied in spice bag. Boil for five minutes. Add tomatoes, celery, onion and garlic. In a separate bowl, mic corn starch and water. When all lumps are disolved, add the cornstarch mixture to the tomatoes and continue boiling for 10 minutes. Pack in hot, clean pint jars leaving 1/2 inch head space. Seal and Process in a boiling water canner for five minutes.

Serving Size: makes 8 pints and calculated at half cup serving

Number of Servings: 32

Recipe submitted by SparkPeople user IVANNALOSE.






Great Stories from around the Web


Rate This Recipe