Tomato and Celery Relish
Nutritional values
(Percentage of daily recommendation)
| Calorie | 200 cal. | (10 %) | ||
| Protein | 3 g | (3 %) | ||
| Fat | 1 g | (1 %) | ||
| Carbohydrates | 44 g | (29 %) | ||
| Sugar added | 25 g | (100 %) | ||
| Roughage | 5.8 g | (19 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.1 mg | (26 %) | ||
| Vitamin K | 30 μg | (50 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2.1 mg | (18 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 95 μg | (32 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 13.2 μg | (29 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 99 mg | (104 %) | ||
| Potassium | 751 mg | (19 %) | ||
| Calcium | 53 mg | (5 %) | ||
| Magnesium | 38 mg | (13 %) | ||
| Iron | 1.2 mg | (8 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 0.3 mg | (4 %) | ||
| Saturated fatty acids | 0.1 g | |||
| Uric acid | 58 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 42 g |
Ingredients
- Ingredients
- 1 kilogram Tomatoes
- 150 grams Celery
- 2 tart Apple (such as Boskop)
- 1 Bell pepper
- 1 chili pepper
- 125 grams sugar
- 80 milliliters Wine vinegar
- 1 Tbsp Mustard seed
- salt
- ½ tsp Ground cinnamon
- ¼ tsp Ground clove
Preparation steps
Blanch tomatoes for a few seconds in boiling water, then rinse, peel, quarter, core and coarsely chop. Rinse, trim and cut celery into thin slices. Peel, quarter and remove cores from apples. Finely chop apples. Rinse and halve bell peppers, remove seeds and ribs and cut into small cubes. Rinse and halve chile lengthwise, remove seeds and ribs and very finely chop.
In a wide-mouthed pot, combine tomatoes, celery, apples, peppers and chile.
Mix in sugar, vinegar, mustard seeds, 2 teaspoons salt, cinnamon and cloves. Bring to a boil over low heat and simmer until thickened, stirring occasionally, about 1 hour. Immediately, pour into hot, rinsed jars and seal immediately. Let cool.
Refrigerate up to 3 weeks. Tip: To preserve the relish longer, you will need to process the jars according to manufacturer's instructions, or visit http://nchfp.uga.edu/.
