India Relish

India relish is one of those old-time canning recipes that turns a pile of late-summer vegetables into jars of golden, tangy condiment you’ll reach for all winter. Cucumbers, green tomatoes, ripe tomatoes, bell peppers, and onions all get the overnight salt treatment to pull out moisture and concentrate flavor.

The spice paste is what sets this apart from a basic relish. Turmeric gives it that signature golden color, while cinnamon, cloves, and allspice add warmth you don’t expect in a pickle. White mustard seeds scattered through the finished relish pop between your teeth with a sharp, peppery bite.

Two drains are key here. The first removes the salty overnight liquid. The second, after a quick boil in diluted vinegar, strips out any remaining bitterness from the green tomatoes and cucumbers. What goes into the final spiced vinegar cook is clean, crunchy vegetables ready to absorb all those warm spices.

Pile it on hot dogs, burgers, or alongside roasted pork. It’s the kind of condiment that quietly steals the show.

Kitchen Tips

• Use green (unripe) tomatoes, not tomatillos. They hold their shape and add a pleasant tartness that ripe tomatoes can’t.
• Stir constantly during the 20-minute cook. The sugar and spices can stick and scorch on the bottom.
• Sterilize jars in boiling water before filling and seal while everything is still hot for a proper vacuum seal.
• Let the sealed jars rest at least 2 weeks before opening. The flavors need time to meld.

Variations

• Add a seeded jalapeño or two for a relish with real heat.
• Stir in a tablespoon of celery seed for a more complex, savory depth.
• Use apple cider vinegar instead of white for a rounder, mellower tang.