Verjus Relish Recipes

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OLD FASHIONED GREEN TOMATO CHUTNEY



Old Fashioned Green Tomato Chutney image

Old fashioned green tomato chutney (relish) is an excellent way to use leftover green tomatoes at the end of the season. This easy, 60-year-old family recipe has been passed down through several generations and is glossy, with a robust flavour - and is the perfect combination of sweet and savoury. Incredible when spread over a burger or steak sandwich, it is also perfect with crackers, cheeses and grilled or cold meats.

Provided by Andrea Geddes

Categories     Appetizer

Time 2h20m

Number Of Ingredients 14

1.35 kg green (un-ripe) tomatoes (chopped)
2 large onions (500 grams, finely diced)
2 tablespoons salt (regular table salt)
3 cups white sugar
95 ml Ezy sauce (*OR see ingredients below for a homemade spiced pickling vinegar as an alternative to Ezy sauce. )
1 teaspoon mustard powder
1 teaspoon curry powder
1 teaspoon cornflour
1/2 teaspoon ground turmeric
15 grams whole cloves
7 grams chilli flakes (mild)
15 grams whole black peppercorns
30 grams ginger (fresh, peeled and roughly chopped)
400- 500 ml double strength white vinegar (8% acidity)

Steps:

  • Add the cloves, chilli, peppercorn and ginger to a glass jar with a 500ml capacity. Add 400-500ml of the vinegar (to the top of the jar) and cover with the lid. Leave to sit for at least 12 hours (but it can be made weeks ahead and will be more flavourful the longer it sits).
  • Before using, the vinegar must be strained and the cloves, chilli, pepper and ginger discarded. *Please note you will not need to use all of the spiced vinegar in this recipe. Only 95ml is required (same quantities as Ezy sauce). The rest can be stored in your pantry.
  • In a large mixing bowl, add the tomatoes, onions and salt and stir together. Cover and set aside in a refrigerator for 12 hours, overnight if possible.
  • Add the tomato mixture (including the excess liquid from the tomatoes) to a large pot. Bring to the boil over low heat. When boiling, add the sugar and 95ml of Ezy sauce (or 95ml of the homemade spiced pickling vinegar) and stir.
  • Gently simmer over low heat, uncovered, for 2 hours, stirring occasionally. Make sure the chutney doesn't catch on the bottom of the pan as it thickens, or it will burn.
  • Remove from the heat and stir the relish mix into a chunky paste. Add the mustard powder, curry powder, cornflour and turmeric. Stir and return to a low heat for a further ten minutes, stirring occasionally.
  • Add the hot chutney to sterilised jars and seal. Enjoy!

Nutrition Facts : Calories 695 kcal, Carbohydrate 175 g, Protein 5 g, Fat 1 g, SaturatedFat 1 g, Sodium 3537 mg, Fiber 5 g, Sugar 166 g, ServingSize 1 serving

VERJUS RELISH



Verjus Relish image

Categories     Condiment/Spread     Fruit Juice     Citrus     Herb     Onion     Vegetable     Vegetarian     Backyard BBQ     Lime     Spice     Fall     Summer     Vegan     Cilantro     Bon Appétit

Yield Makes about 1 1/3 Cups

Number Of Ingredients 7

3/4 teaspoon ground cumin
5 tablespoons olive oil
1 bunch green onions, chopped
1/2 cup verjus
1/4 cup chopped fresh cilantro
2 tablespoons fresh lime juice
1/2 teaspoon hot Mexican chili powder

Steps:

  • Stir cumin in medium skillet over medium heat until aromatic, about 1 minute. Transfer to medium bowl. Heat 1 tablespoon oil in same skillet over medium heat. Add green onions and sauté 2 minutes. Add to cumin. Add remaining 4 tablespoons oil, verjus, cilantro, lime juice and chili powder to bowl and whisk to blend. Season with salt and pepper.

CRANBERRY RELISH



Cranberry Relish image

Provided by Food Network

Yield 1 1/3 cups

Number Of Ingredients 3

2 cups fresh cranberries
1/2 cup sugar
1/2 cup verjus or 3 tablespoons lemon juice

Steps:

  • In a small saucepan, combine all the ingredients. Bring to a boil, then lower to a simmer. Continue to cook until the mixture is thick and the berries are glazed. Allow to cool. Transfer to a covered container and refrigerate until needed.

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  • Try making refreshing verjuice spritzers by mixing one third verjuice with two thirds well chilled soda, garnish with lime wedges and fresh mint leaves.
  • Another way to drink verjuice is by adding a splash to black tea, it is more gentle than lemon.
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