Comments on: Tomato and Pepper Relish Recipe

By: John

John — Sat, 17 Dec 2011 14:15:47 +0000

I have used this recipe and ingredients but instead of all the salting and draining I have treated it as chutney recipe.
You just put every ingredient in a pan, bring it to a boil and then simmer until it thickens.
It is absolutely delicious!

By: graham

graham — Tue, 27 Sep 2011 12:49:36 +0000

hi just found this site, looks fantastic, does it have to be white wine vinegar?

By: Val

Val — Tue, 21 Sep 2010 11:22:18 +0000

Typo – have altered to read 250 g.

By: Rebekah

Rebekah — Tue, 21 Sep 2010 10:28:58 +0000

Hi there, just a note to say: for the 8oz/500g granulated sugar, 8oz is not 500g it is 226g. I noticed this by accident so went with the 8oz then added maybe 1oz more later as it was cooking to help with the taste and thickening. It seems to be fine – my other half and I can't wait to open it up and start tasting as it was delicious already! Thanks very much!

By: mistyhorizon2003

mistyhorizon2003 — Thu, 16 Sep 2010 15:29:35 +0000

Just made this now and it looks great. Having read the comments by people who say theirs was very watery, may I suggest that one reason for this is that on most measuring jugs there is a part labelled "OZ", but another area labelled "Fl OZS". An easy mistake to make would be to use the part labelled "OZS", which would result in considerably more than 16 fl oz vinegar and would make the mixture very watery.

By: Lainey

Lainey — Wed, 18 Aug 2010 12:19:59 +0000

Hi, just wanted to say how easy this recipe was for a first timer like myself LOL !!!!. It's lovely and I've now made the green tomato chutney and the beetroot chutney is simmering, I think im addicted already

By: Val

Val — Wed, 11 Aug 2010 15:21:06 +0000

It'll be at its best in about 4 weeks.

By: claire

claire — Wed, 11 Aug 2010 13:08:22 +0000

Hi there, love the site there are some really good recipes available here. I made this today and I too thought that the mixture looked very runny-almost like just diced veg in a saucepan of water. I ended up simmering for a lot longer and also thickening it slightly with flour. It has now turned out lovely and I am sitting here looking at my lovely glowing jars of homemade relish. I do have a question, does this need to rest/mature before eating, if so for how long? Thank you Claire (11/8/10)

By: Val

Val — Wed, 06 Jan 2010 17:09:06 +0000

Chutneys will last for at least 12 months (we've some that are considerably older and still fine). Pickles, it depends. Pickled cabbage for instance loses its crispness after 10 to 12 weeks. Relishes also vary but are generally OK for at least 12 months.

By: Janet Nicholls

Janet Nicholls — Tue, 05 Jan 2010 17:25:54 +0000

Hi
Your receipes for chutneys, pickles & relishes look fab and I want to try some to test, as am thinking of making for Christmas gifts next year (sad I know). However, can you tell me when they will keep until?
Thanks