How to make a Spicy Vegetable Relish.
- 2 tablespoons canola oil
- 1 small yellow onion, finely diced
- 2 garlic cloves, minced
- 1 Jalapeño, stemmed and minced
- 1 tablespoon minced ginger
- 2 teaspoons ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon kosher salt, plus more as needed
- 1 small red bell pepper, stemmed, seeded, and finely diced
- 1 small yellow bell pepper, stemmed, seeded, and finely diced
- 3 large carrots, coarsely grated
- ½ small green cabbage, finely chopped (about 3 cups)
- One 28-ounce can crushed tomatoes
- 2 tablespoons white vinegar or freshly squeezed lemon juice
- Warm the oil in a large Dutch oven or other heavy pot set over medium heat.
- Stir in the onion, garlic, jalapeño, and ginger.
- Cook, stirring occasionally, until the onion begins to soften, about 5 minutes.
- Add the turmeric, cumin, coriander, and salt. Cook, stirring, just until the spices are wonderfully fragrant, about 30 seconds.
- Stir in the bell peppers, carrots, cabbage, and tomatoes.
- Reduce the heat to medium-low and cook, uncovered, giving the mixture a stir every so often, until all the vegetables are tender and most of the liquid has evaporated, about 30 minutes.
- Turn off the heat, stir in the vinegar, and season to taste with salt.
- Let it cool to room temperature and season it to taste one final time.
- Serve immediately or store in an airtight container in the refrigerator for up to a week, then serve it either cold or at room temperature.
Please help my blog grow by sharing this post with your friends & family.