Tomato Apricot Relish Recipes

APRICOT CHUTNEY

Steps:

• Mix together all the ingredients in a large saucepan.
• Bring to a boil. Reduce heat and simmer for about 1 hour, uncovered, or until juice has thickened.
• Pour into warm sterilized jars and seal.
• May be eaten immediately but the flavour improves after a few days.

APRICOT CHUTNEY

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Slice the top off the half head of garlic with a sharp knife, exposing the cloves. Discard the top. Place the head of garlic on a piece of aluminum foil, drizzle with 1/4 teaspoon of olive oil, and wrap the foil around the garlic. Roast in the preheated oven until golden brown, 30 to 40 minutes.
• While garlic is roasting, place the onion and 1 tablespoon of olive oil into a saucepan over medium heat and cook and stir until the onion is browned, 10 to 15 minutes. Remove from heat. Stir in the apricot preserves, vinegar, ginger, cayenne pepper, and salt until thoroughly combined.
• Squeeze the roasted garlic cloves out of their skins, and mash them in a bowl with a spoon. Mix the garlic into the chutney; bring to a boil over medium heat. Reduce heat and simmer until thickened, about 25 minutes, stirring occasionally. Stir carefully because any splashes of chutney will be burning hot.
• Pack the chutney into sterilized jars and process to seal.

SPICED APRICOT CHUTNEY

Steps:

• Halve and stone the apricots, then chop them into small pieces. Peel and coarsely chop the onions, ginger and apples, and put in a food processor. Roughly chop the chillies and add to the food processor along with the seeds. Blitz until finely chopped, then tip into a large pan and add the spices, salt and vinegar. Bring to the boil, then turn down and simmer for 10 mins, stirring occasionally.
• Add the apricots and return to the boil. Simmer for a further 10 mins until the apricots are starting to soften, then tip in the sugar and stir until dissolved. Increase the heat and boil for 15-20 mins, stirring occasionally, until the mixture is thick and leaves a brief trail when a wooden spoon is dragged across the base of the pan.
• Pot into warm clean jars and label. Store for up to a year in a cool dry place.

TOMATO RELISH

Steps:

• Peel, core and chop the tomatoes. Combine the tomatoes, onions, peppers and salt in a large pot. Bring to a boil, reduce the heat to medium. Cook, uncovered, for 25 minutes. Add the remaining ingredients and reduce the heat. Simmer, uncovered, for 1 1/2 - 2 hours or until thickened.
• Quickly pack into hot jars leaving 1/2 inch of headspace. Cover immediately with metal lids and screw on bands.
• Process in a boiling water bath for 20 minutes.
• Makes 12 - 1 pint jars or 24 - 1/2 pint jars.

SALMON BURGERS WITH APRICOT RELISH

Steps:

• In a food processor, combine the salmon fillet, panko, egg, salt, apricots, and red onion. Pulse repeatedly until the ingredients are thoroughly combined. You can stop at a somewhat coarse, flaky stage or you can keep going until the mixture forms a paste. The former yields a patty with larger, more textural pieces, while the latter yields a smoother and more uniform patty.
• Form the mixture into patties and set aside. (Note: A little bit of oil on your hands will prevent them from sticking to the patties)
• Preheat a heavy-bottomed skillet, grill, or griddle over medium-high heat. Add a little oil to the grill or brush over the patties. If you like, you can sprinkle a little extra panko over the patties at this point for some added crunch. Cook the patties until browned and cooked through; about 3-4 minutes per side. Check for doneness and set aside.
• Simply dice the apricots, onions, and celery and combine with the remaining ingredients. Set aside for at least 15 minutes, and up to overnight.
• Combine the ingredients for the Quadruple-M sauce and set aside (any extra can be refrigerated for at least one week).
• Spread a dollop of Quadruple-M sauce on one side of a bun, then top with tomato, lettuce, salmon, and apricot relish. Grab some napkins and eat.

FRESH TOMATO RELISH

Steps:

• In a large saucepan, bring vinegar and sugar to a boil. Remove from the heat; cool completely. , In a large bowl, combine remaining ingredients; add vinegar mixture and mix well. Spoon into storage containers, allowing 1/2-in. headspace. Refrigerate up to 2 weeks or freeze up to 12 months. Serve with a slotted spoon.

GARDEN TOMATO RELISH

Steps:

• In a large saucepan, bring 8 cups water to a boil. Add tomatoes, a few at a time; boil for 30 seconds. Drain and immediately place tomatoes in ice water. Drain and pat dry; peel and finely chop. Place in a stockpot. Add onions and peppers., Place mustard and celery seed on a double thickness of cheesecloth; bring up corners of cloth and tie with string to form a bag. Add spice bag and the remaining ingredients to the pot. Bring to a boil. Reduce heat and simmer, uncovered, for 60-75 minutes or until slightly thickened. Discard spice bag., Carefully ladle relish into hot 1-pint jars, leaving 1/2-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process in boiling-water canner for 20 minutes.

PAN-SEARED SALMON WITH TOMATO APRICOT RELISH

Steps:

• Cook the salmon: Season salmon fillets with salt and pepper on both sides. Heat 1 tablespoon olive oil in a large pan and cook the salmon 2-3 minutes per side, or until desired doneness.
• Chop the grape tomatoes into quarters. Chop the apricots and radishes into small pieces, about 1/3 - 1/2 inch each. Chop the scallions, parsley leaves, and mint leaves.
• In a large bowl, combine all the chopped ingredients with the grated garlic clove, olive oil, salt, and pepper. Mix well and serve immediately or chill in the fridge for a few minutes to let the flavors infuse. Serve this Tomato Apricot Relish over pan-seared salmon.

SPICY TOMATO RELISH (CANNING RECIPE)

Steps:

• Peel tomatoes by boiling water method- dip each tomato briefly in boiling water and then immediately drop into a pot of cold water; the skins should peel off quite easily after that.
• Mix all ingredients in large, preferably non stick, pot.
• Simmer over medium heat to desired thickness, stirring occasionally to prevent sticking.
• Spoon mixture into sterilized pint jars and seal with lids and bands.
• Process in a boiling water bath for 15 minutes; will keep stored in cool place for up to a year.

THERMOMIX ® RECIPE

Steps:

• MethodSoak all the dried fruit in the boiling waterAdd tomatoes, ginger, chilli & garlic into the TM bowl & chop for 3 secs / speed 7Set asideDrain & reserve the boiling water & add the dried fruit into the TM bowl & chop for 5 secs / sped 7Add the tomatoes etc. back to the bowl with the dried fruit, along with the reserved water & cook for 5 mins / 100 degrees / speed 1Add the vinegar, paprika & salt to taste & cook for a further 15 mins / 90 degrees / speed 2 replacing the MC with the basket to allow the extra steam to escapePour into airtight containers, allow the chutney to cool completley before refridgerating

SWEET AND SAVORY PINE NUT RELISH

Steps:

• Combine first 6 ingredients in medium bowl. Cover and refrigerate overnight.
• Add tomatoes, pine nuts and cilantro to apricot mixture. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.)

TOMATO-APRICOT RELISH

Steps:

• Cook apricots in boiling water 10 seconds. Drain Refresh under cold water and drain again. Peel, pit and coarsely chop apricots. Cook over medium high heat till liquid just evaporates, stirring frequently, about 30 minutes. Transfer relish to bowl. Cool completely. (Can be prepared 1 week ahead. Cover and refrigerate. Bring to room temperature before continuing with recipe.) Mix in chopped cilantro.