Real African Dishes: [MC-AllEthnic-Recipes] Mediterranean Green Tomato and Mint Relish

* Exported from MasterCook *

Mediterranean Green Tomato and Mint Relish

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowFat (Less than 5%) Vegan

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds green tomatoes -- or unripe seedless grapes or unripe green plums
1/2 cup white wine vinegar -- only if you are using tomatoes
1/2 cup water -- or 1 cup for grapes and plums
3 sprigs fresh mint
1 cup cider vinegar
1 cup sugar -- to 1 1/2 cups
1 small fresh green chili pepper -- cut in half lengthwise
2 teaspoons dried mint flakes

Wash, dry, and peel the green tomatoes. Cut in half, remove and discard
the hard stem, and dice the flesh, removing most of the seeds. (If you are
using unripe grapes or plums you need only to wash and dry them.)

Place the green tomatoes (or grapes or plums) in a nonreactive pan with
the white wine vinegar, water, and fresh mint. Cook for about 15 minutes
over high heat, stirring from time to time, then let cool a little. (At
this stage the plums will have softened and you will be able to remove
their pits.) Add the cider vinegar, 1 cup sugar for the tomatoes (1 1/2
cups for the other fruits), and the chili pepper. Turn the heat to medium
an cook for 1 hour, stirring occasionally.

Reduce the heat, add 1 teaspoon dried mint, and simmer for another 20
minutes, until very soft. Remove from the heat, add the remaining teaspoon
of dried mint, stir, and transfer the dish to sterilized jars, leaving 1/4
for space at the top of the jars. Cover while still hot and let cool
before transferring to the refrigerator. If you want to store the jars of
relish in a cupboard, process for 10 minutes in a water bath.

This will keep for 2 to 3 months in the refrigerator or for a year if
sealed in a water bath.

Makes about 1 1/2 cups

AuthorNote: Unripe fruits, such as grapes and plums, are often cooked with
spring lamb throughout the Mediterranean. Their particular tartness
compliments the rich flavor of the lamb beautifully. This combination must
be very old, from a time before lemons were available.

This relish is inspired by these old combinations. Serve it with cold
smoked [Favorites] or grilled [Favorites]. It is also very good served
with blue cheeses, such as Roquefort, Gorgonzola, or Stilton.

Cuisine:
"Mediterranean"
Source:
"Mediterranean Pantry: creating and using condiments and seasonings by
Aglaia Kremezi, 1994"
S(Formatted by Chupa Babi):
"Feb 2011"
Yield:
"1 1/2 cups"
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Per Serving (excluding unknown items): 178 Calories; trace Fat (1.6%
calories from fat); 2g Protein; 46g Carbohydrate; 2g Dietary Fiber; 0mg
Cholesterol; 23mg Sodium. Exchanges: 1 1/2 Vegetable; 0 Fat; 2 1/2 Other
Carbohydrates.

Nutr. Assoc. : 0 0 0 0 0 0 0 0