Name: India Relish
Yield: Makes about 5 pints
Cuisine: Indian
Ingredients: 2 tablespoons olive or vegetable oil; ½ cup light corn syrup; ¾ pound cabbage, chopped medium fine (to make 3 cups); 2 tablespoons mustard seeds; 1 pound sweet green peppers, cored and seeded and chopped medium coarse (to make 1⅔ cups); 1 cup (packed) light brown sugar; 3 medium onions, chopped medium fine (to make 1⅔ cups); 3 cups cider vinegar; ½ teaspoon Curry Powder; 8 six-inch unwaxed, unpeeled cucumbers, chopped medium coarse (to make 5½ cups); 6 tablespoons coarse (kosher) salt; 1 small clove garlic, minced to a paste; 1 tablespoon dry mustard; ¼ teaspoon ground mace; ½ teaspoon ground ginger; ½ teaspoon ground black pepper; ½ teaspoon turmeric; 1 teaspoon celery seed

Preparation info

Makes about
5 pints

Difficulty
Medium

Appears in

Better Than Store-Bought

By Helen Witty and Elizabeth Schneider

Published 1979

About

A certain amount of browsing through cookery reference libraries has yielded no clue as to how India relish got its name, but it seems likely that the array of spices invariably included may have something to do with the matter.

Our relish includes the most traditional ingredients: cabbage, cucumbers, sweet green peppers, and onions. This is a good relish for hamburger time. Because it’s not very sweet, it can be used where chopped sour pickles might be called for, as in coleslaw an