31 tomato relish recipes

Green tomato relish turns end-of-season unripe tomatoes into a tangy-sweet preserve spiced with allspice, cloves, mustard, and celery seed. Salted overnight to draw water, then simmered with brown sugar, vinegar, and lemon. Cans up beautifully.

Roasted red snapper topped with tapenade-mustard crust and a fresh tomato-basil relish. High-heat roasting at 500F cooks the fillets fast and keeps them moist.

A crisp, no-cook relish of diced cucumber, Roma tomatoes, pimientos, and scallions dressed with warm honey and apple cider vinegar. Ten minutes from cutting board to table.

Green tomato relish with onions, red bell peppers, and banana peppers in a tangy white vinegar brine with pickling spices. A classic end-of-season canning recipe that yields 11 pints.

Cool cucumber yogurt relish with tomato, scallion, and cumin. This Indian-inspired raita comes together in 10 minutes and pairs with everything from grilled meats to spicy curries.

Wood-smoked chicken thighs sliced and served on grilled flour tortillas with bright tomato salsa and creamy avocado relish. A quick, smoky Mexican-inspired meal for 8.

Indian-style tomato date chutney slow-simmered with vinegar-soaked chilies, ginger, garlic, and warm whole spices. Sweet, tart, and lasts six weeks in the fridge.

Apple-lovage chutney pairs autumn apples with fresh lovage, ginger, mustard seed, and golden raisins, then water-bath cans for shelf-stable jars. A garden-to-pantry preserve with a celery-bright herbal twist.

Avocado relish dices ripe avocado with red onion, bell peppers, Roma tomato, garlic, fresh chile, and herbs in lime juice and olive oil. Chunkier than guacamole, brighter than salsa. Perfect topper for grilled chicken or fish.

India relish with cucumbers, green tomatoes, peppers, and onions in a spiced vinegar brine with turmeric, cinnamon, and mustard seeds. A classic canning recipe.

Green olive relish with red onion, garlic, fresh parsley, and lemon juice in extra-virgin olive oil. A quick no-cook condiment for grilled fish and Mediterranean dishes.

A four-ingredient fresh salsa built on flame-roasted poblano peppers, ripe tomato, olive oil, and cilantro. Smoky, mild, and ready in under 15 minutes for chips, tacos, or grilled fish.

Grilled red pepper and tomato relish with fresh basil and lemon juice. A bright, smoky topping for grilled fish, especially tuna, with no added oil.

Old-fashioned celery relish with green tomatoes, cabbage, cauliflower, and red peppers in a tangy mustard-turmeric vinegar sauce. A classic canning recipe for fall harvests.

Onion and corn relish slow-cooked with pearl onions, tomatoes, white wine, currants, and fennel seeds into a thick, sweet-tart condiment. A gourmet homemade relish for grilled meats and cheese boards.

Tangy cabbage relish simmered in red wine vinegar with tomatoes, Dijon mustard, turmeric, and warm spices. Makes ahead beautifully and keeps for 5 days.