Green Tomato Relish And Click: Wood
We really like tomatoes here, even Akshaya does provided she cannot see the pieces of tomato in the dish. And when the tomatoes in question are green, it gets even better and I'm constantly trying new ways to cook them. I have already tried using them in many dishes in a combination with other vegetables as well as some where green tomatoes play the stellar role such as Green Tomato Khorma, Green Tomato Pickle and a Green Tomato And Onion Curry
Here is one more recipe starring the green tomato. This relish has a delightful flavour that comes from the slight tang of the green tomatoes coupled with the warmth of the spices.
- Put the chopped tomatoes, sugar, salt, ginger and whole spices in a heavy bottomed pan. Mix everything together, cover the pan and keep aside for about 3 to 4 hours (or even overnight, which is what I did)
- The sugar would have dissolved in the tomato juice, and there will be quite a bit of liquid in the pan. Place the pan on the stove and bring the contents to a boil. Turn down the heat to medium and allow to simmer until most of the liquid evapoprates to leave very little syrup and a thick relish.
- Remove the whole spices, allow the relish to cool and bottle.
The cinnamon in this recipe brings me to CLICK which is a monthly food photography event hosted at Jugalbandi. This month's theme is "Wood"
The cinnamon quills on my kitchen shelf reminded me that the deadline for submissions was round the corner and it was time to do something about it.
I took quite a few pictures, uploaded them and then forgot about them till a couple of days back when I saw posts on various blogs talking about submissions to the event!
The thrill of having found a subject for my pictures disappeared somewhat in my not being able to decide which one to send in. Well, its easy to pick an outstanding one, but when all are more or less in the "neither here nor there" category, what does one do?
The deed has been done and the above picture goes off to Bee and Jai for CLICK. If you haven't been there, you really should if you do not want to miss some awesome photography
Note: I used sugar this time, but I'm very sure that jaggery or brown sugar would be better and that's what I'll use next time