Tomato Cucumber Relish Recipes

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KACHUMBER - FRESH TOMATO, CUCUMBER, AND ONION RELISH



Kachumber - Fresh Tomato, Cucumber, and Onion Relish image

A spicy tomato, cucumber and onion relish that is a refreshing accompaniment to most Indian meals. I like it a bit on the spicy side, but you can adjust the amount of peppers to your own taste.

Provided by PalatablePastime

Categories     Chutneys

Time 15m

Yield 5-6 serving(s)

Number Of Ingredients 8

2 -3 large tomatoes, diced
1 large cucumber, peeled and finely diced
1/4 cup onion, finely diced
1 -3 hot green chili, finely chopped
3 -5 sprigs cilantro leaves
2 -3 teaspoons vegan sugar (or granulated sugar)
3/4 teaspoon salt
3 -5 tablespoons lemon juice

Steps:

  • Combine all ingredients, mixing well.
  • Serve chilled.
  • Goes well with spicy curries.

Nutrition Facts : Calories 38.2, Fat 0.2, SaturatedFat 0.1, Sodium 355.2, Carbohydrate 9.2, Fiber 1.5, Sugar 5.6, Protein 1.4

CHUNKY COCONUT, TOMATO, CUCUMBER AND LIME RELISH



Chunky Coconut, Tomato, Cucumber and Lime Relish image

This is a really nice fresh salad/relish and is very simple to make. It goes especially well with Fragrant Green Chicken Curry.

Provided by Jamie Oliver

Categories     appetizer

Time 12m

Yield 4 servings

Number Of Ingredients 8

16 cherry tomatoes, quartered or roughly chopped
1/2 fresh coconut, grated or shaved
1 small handful of basil, or coriander, roughly chopped
6 inches cucumber, skinned, seeds removed and roughly chopped
1 thinly sliced red chili (optional)
1 tablespoon olive oil
Salt and freshly ground black pepper
1 or 2 limes, juiced

Steps:

  • Put the tomatoes, coconut, basil, cucumbers and chili, if using, into a bowl and toss. Just before serving, toss in the olive oil, salt, pepper and lime juice to taste.

TOMATO-CUCUMBER RELISH



Tomato-Cucumber Relish image

Don't throw out that pepperoncini brine! It's the secret to this tangy make-ahead condiment starring fresh plum tomatoes and baby cucumbers. Serve alongside our Chesapeake Blue Crab Cakes with Fried Oysters.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 25m

Yield Makes 2 cups

Number Of Ingredients 4

3 plum tomatoes (8 ounces)
2 baby cucumbers, finely chopped (1 cup)
2 teaspoons pepperoncini brine
Kosher salt

Steps:

  • Bring a small pot of water to a boil; prepare an ice-water bath. With a sharp knife, cut a shallow X into bottom of each tomato. Add to pot and cook until skins begin to curl away from cuts, 10 to 15 seconds. Transfer to ice-water bath. When cool enough to handle, peel tomatoes with a paring knife, halve, and remove seeds. Finely chop (you should have about 1 cup) and transfer to a bowl, along with cucumbers, brine, and 1/2 teaspoon salt; stir to combine. Cover and refrigerate at least 15 minutes and up to 1 day.

TOMATO, CUCUMBER, AND RED PEPPER RELISH



Tomato, Cucumber, and Red Pepper Relish image

Provided by Ellie Krieger

Categories     side-dish

Time 10m

Yield 4 (3/4 cup) servings

Number Of Ingredients 8

1 red pepper, seeded and finely diced
1 English cucumber, seeded and finely diced
2 large tomatoes, seeded and finely diced
2 tablespoons olive oil
2 tablespoons balsamic vinegar
1 teaspoon dried oregano
Salt
Freshly ground black pepper

Steps:

  • In a large bowl toss together the red pepper, cucumber, and tomato. Add the oil, vinegar, oregano, salt and pepper, and toss to combine.

Nutrition Facts : Calories 103 calorie, Fat 7 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 154 milligrams, Carbohydrate 3 grams, Fiber 3 grams, Protein 2 grams, Sugar 5 grams

TOMATO AND CUCUMBER CHUTNEY



Tomato and Cucumber Chutney image

Very easy chutney to prepare. can be served with snacks and meals.

Provided by mirasaroj

Time 15m

Yield Serves 4

Number Of Ingredients 0

Steps:

  • In an electric liquidiser, blend all the above ingredients into a thick puree
  • Chill well before serving

SUZY'S GREEN TOMATO RELISH



Suzy's Green Tomato Relish image

This is a recipe my mother-in-law made every fall, and the whole family loved it. Now that I make it myself, we look forward to having meals where we can use it. It's great on hot dogs and hamburgers.

Provided by Kathy Keene

Categories     Side Dish     Sauces and Condiments Recipes     Relish Recipes

Time 13h

Yield 240

Number Of Ingredients 16

13 ¼ pounds green tomatoes, cored and cut into chunks
5 red bell peppers, seeded and cut into chunks
4 green bell peppers, seeded and cut into chunks
2 large onions, peeled and cut into chunks
6 apples, cored and cut into chunks
3 large cucumbers - peeled, seeded, and cut into chunks
1 cup salt (scant)
2 quarts distilled white vinegar
1 tablespoon ground allspice
1 tablespoon ground cloves
1 tablespoon ground mustard
1 tablespoon salt
1 tablespoon ground cinnamon
1 tablespoon ground turmeric
5 pounds white sugar
11 (1 pint) canning jars with lids and rings

Steps:

  • Using a food grinder, grind together the green tomatoes, red peppers, green peppers, onions, apples, and cucumbers into a large food-safe container. Mix in 1 scant cup salt, and let stand overnight.
  • The next day, drain off the excess liquid from the ground vegetable mixture.
  • Bring the vinegar to a boil in a large kettle or stockpot. Place the allspice, cloves, mustard, 1 tablespoon of salt, cinnamon, and turmeric into a closely-woven cloth bag, and place the bag into the hot vinegar to boil for about 15 minutes. Remove the spice bag, and stir in the sugar until dissolved. Add the ground vegetable mixture, bring back to a boil, and simmer over medium-low heat, stirring frequently to prevent burning, until the relish is soft and slightly darkened in color, about 20 minutes.
  • Sterilize pint canning jars and lids in boiling water for at least 5 minutes. Pack the relish into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
  • Place a rack in the bottom of a large canning kettle, and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 5 minutes.
  • Remove the jars from the kettle and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

Nutrition Facts : Calories 47 calories, Carbohydrate 11.8 g, Fat 0.1 g, Fiber 0.5 g, Protein 0.4 g, Sodium 32.7 mg, Sugar 11.1 g

SPICY TOMATO RELISH (CANNING RECIPE)



Spicy Tomato Relish (Canning Recipe) image

The Southwestern United States is known for love of spicy foods and this relish is a fitting example of a condiment that can be used to up the heat factor. It can be made a little hotter by subbing in some extra Jalapenos or even using Habeneros instead. It is wonderful with any sort of meat or even just having a few spoonfuls on your plate as a sort of side dish is good. THIS RECIPE ASSUMES KNOWLEDGE OF SAFE WATER BATH CANNING METHODS

Provided by JanetB-KY

Categories     Vegetable

Time 2h30m

Yield 3 1/2 pints, 28 serving(s)

Number Of Ingredients 13

20 medium tomatoes, peeled and chopped (about 5 lbs)
1 1/2 cups onions, chopped
3/4 cup green pepper, chopped
1/4 cup diced jalapeno (that is 1 of my tweaks-it originally called for 1 cup green peppers & no hot pepper)
2 teaspoons celery seeds
2 teaspoons pickling salt (non iodized salt)
3/4 teaspoon cinnamon
3/4 teaspoon clove
3/4 teaspoon allspice
3/4 teaspoon ginger
1 cup vinegar
1 teaspoon crushed red pepper flakes (another addition, feel free to omit)
1 cup sugar

Steps:

  • Peel tomatoes by boiling water method- dip each tomato briefly in boiling water and then immediately drop into a pot of cold water; the skins should peel off quite easily after that.
  • Mix all ingredients in large, preferably non stick, pot.
  • Simmer over medium heat to desired thickness, stirring occasionally to prevent sticking.
  • Spoon mixture into sterilized pint jars and seal with lids and bands.
  • Process in a boiling water bath for 15 minutes; will keep stored in cool place for up to a year.

FRESH TOMATO RELISH



Fresh Tomato Relish image

My two grown sons actually eat this as a salad, but that's a bit too hot for me! The recipe's from my late husband's mother, and I haven't varied it over the years. I usually make a batch as soon as the first tomatoes of the season are ready. -Lela Baskins, Windsor, Missouri

Provided by Taste of Home

Time 30m

Yield about 6 pints.

Number Of Ingredients 12

2 cups white vinegar
1/2 cup sugar
8 cups chopped tomatoes (about 11 large)
1/2 cup chopped onion
1 medium green pepper, diced
1 celery rib, diced
1/4 cup prepared horseradish
2 tablespoons salt
1 tablespoon mustard seed
1-1/2 teaspoons pepper
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves

Steps:

  • In a large saucepan, bring vinegar and sugar to a boil. Remove from the heat; cool completely. , In a large bowl, combine remaining ingredients; add vinegar mixture and mix well. Spoon into storage containers, allowing 1/2-in. headspace. Refrigerate up to 2 weeks or freeze up to 12 months. Serve with a slotted spoon.

Nutrition Facts : Calories 9 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 151mg sodium, Carbohydrate 2g carbohydrate (2g sugars, Fiber 0 fiber), Protein 0 protein.

GRILLED TROUT WITH CUCUMBER-TOMATO RELISH



Grilled Trout With Cucumber-Tomato Relish image

Provided by Bryan Miller

Categories     dinner, easy, quick, weekday, main course

Time 25m

Yield 4 servings

Number Of Ingredients 13

1 large cucumber, seeded and diced
2 cups seeded, chopped tomatoes
1/4 cup diced red onion
2 tablespoons fresh mint cut into ribbons
1/2 teaspoon red pepper flakes
1 tablespoon lemon juice
Salt and freshly ground black pepper to taste
1 cup plain yogurt
Grated zest of 1 lemon
1 teaspoon toasted cumin seeds
1 teaspoon toasted coriander seeds
4 whole brook trout, about 10 ounces each
Olive oil for basting trout

Steps:

  • To make the cucumber-tomato relish, combine in a bowl the cucumber, tomatoes, onions, mint, red pepper flakes, lemon juice, salt and pepper. Keep cool until served.
  • To make the yogurt sauce, combine in a bowl the yogurt, lemon juice, lemon zest, cumin seeds, coriander seeds, salt and pepper. Keep cool until served.
  • Brush the trout with olive oil. Season with salt and pepper. Grill the trout over charcoal (or broil) for 4 minutes a side. Serve each trout with relish on the side and the yogurt sauce.

Nutrition Facts : @context http, Calories 543, UnsaturatedFat 17 grams, Carbohydrate 13 grams, Fat 27 grams, Fiber 3 grams, Protein 60 grams, SaturatedFat 6 grams, Sodium 1244 milligrams, Sugar 7 grams, TransFat 0 grams

SPICY GRILLED CHICKEN WITH TOMATO-CUCUMBER RELISH



Spicy Grilled Chicken With Tomato-Cucumber Relish image

Chicken thighs meet with a mellow mix of Indian spices and are grilled into weekend dinner excellence. In Indian cooking, most spices are toasted before they're used, a process that brings up their aromatics and mellows and rounds their flavors. Here they're then rubbed onto chicken thighs and grilled, which gives them an additional smokiness that pairs beautifully with the tomato-and-cucumber relish.

Provided by John Willoughby And Chris Schlesinger

Categories     dinner, weekday, main course

Time 45m

Yield 4 servings

Number Of Ingredients 14

1 teaspoon cracked cumin seeds
1 teaspoon cracked coriander seeds
1 teaspoon cracked mustard seeds
1 medium tomato, diced small
1 cucumber, peeled and seeded if desired, diced small
1 teaspoon minced fresh chile pepper of your choice
1/2 cup fresh lemon juice
1 tablespoon sugar
Kosher salt and pepper to taste
1 teaspoon ground turmeric
1 tablespoon ground ginger
1 tablespoon chile powder
1 tablespoon curry powder
8 bone-in chicken thighs, about 8 ounces each

Steps:

  • Build a fire in your grill; when the coals are all covered with gray ash and the temperature is medium-hot (you can hold your hand 5 inches above the coals for 3 to 4 seconds), you are ready to cook. (For a gas grill, turn all burners to high, lower cover and heat for 15 minutes, then turn burners to medium-high.)
  • While fire heats, make the relish: In a small sauté pan, toast the cumin seeds, coriander seeds and mustard seeds over medium heat, shaking frequently to avoid burning, until they begin to darken slightly and you can smell them. Remove from heat, allow to cool slightly, then combine in a medium bowl with the tomato, cucumber, chile pepper, lemon juice, sugar and salt and pepper to taste. Toss gently to combine and set aside.
  • In the same small sauté pan, toast the turmeric, ginger, chile powder and curry powder over medium heat, shaking frequently to avoid burning, until mixture begins to darken slightly and you can smell it. Remove from heat, and allow to cool slightly.
  • Sprinkle chicken generously with salt and pepper, then rub toasted spices all over it, pressing gently so they adhere.
  • Put the thighs on the grill directly over the coals, skin down, and cook until skin is crisp, about 8 minutes. Flip and cook 6 to 8 minutes. Thighs are done when a thermometer inserted in the thickest part of the thigh reads 165 degrees. Remove from heat and serve with the relish.

Nutrition Facts : @context http, Calories 761, UnsaturatedFat 34 grams, Carbohydrate 14 grams, Fat 54 grams, Fiber 3 grams, Protein 54 grams, SaturatedFat 15 grams, Sodium 1340 milligrams, Sugar 6 grams, TransFat 0 grams

MRS ELSWOOD CUCUMBER RELISH



Mrs Elswood Cucumber Relish image

For a relish with a difference use Mrs Elswood's cucumber spears to create this tasty BBQ accompaniment.

Provided by mrselswood

Time 50m

Yield Serves 4

Number Of Ingredients 11

2 red onions, finely chopped
2 gloves garlic, crushed
1 tsp smoked paprika
1/4 tsp ground cumin
2 tbsp soft brown sugar
2 tbsp balsamic vinegar
1 tbsp Worcestershire sauce
4 ripe tomatoes, blanched, peeled and diced
1 tbsp tomato puree
4 Mrs Elswood Cucumber Spears with dill, diced
2 Mrs Elswood Cucumber Sandwich Slices

Steps:

  • Heat 1 tbsp olive oil in a saucepan, add the red onion and garlic and cook for 4-5 minutes until softened.
  • Add the spices and cook for a further minute, then add the sugar, stir for a few minutes before adding the balsamic vinegar.
  • Once the onions have reached a jammy consistency add the Worcestershire sauce, chopped tomatoes and tomato puree.
  • Bring to the boil, reduce the heat and simmer for 20-25 minutes until thickened.
  • Add the diced Mrs Elswood cucumber spears with dill 10 minutes before the end of the simmering time.
  • Remove from the heat and allow to cool; transfer to a bowl and serve cold.

RUMMAGE RELISH



Rummage Relish image

This recipe has a mixture of red and green tomatoes plus a few other vegetables to make a zesty relish that tastes great on sandwiches.

Provided by TAZZIEBP

Categories     Side Dish     Sauces and Condiments Recipes     Relish Recipes

Time 13h25m

Yield 8

Number Of Ingredients 16

8 cups cored and chopped green tomatoes
4 cups peeled, cored and chopped red tomatoes
4 cups chopped cabbage
3 cups chopped onion
2 cups chopped cucumber
1 cup chopped green bell pepper
1 cup chopped red bell pepper
½ cup salt
4 cups brown sugar
1 tablespoon celery seed
1 tablespoon ground cinnamon
1 tablespoon mustard seed
1 teaspoon ground ginger
2 cloves garlic, minced
½ teaspoon ground cloves
2 quarts vinegar

Steps:

  • In a large bowl, combine the green tomatoes, red tomatoes, cabbage, onion, cucumber, green pepper, and red pepper. Mix with the salt and let stand for 12 to 14 hours in a cool place, if not the refrigerator. Drain and rinse thoroughly.
  • Prepare 8 pint jars with lids and rings by sterilizing and keeping hot. Set aside.
  • In a large pot, combine the brown sugar, celery seed, cinnamon, mustard seed, ginger, garlic, cloves and vinegar. Bring to a boil, stirring to dissolve sugar. Simmer for 10 minutes. Add vegetables, and simmer for another 30 minutes.
  • Bring vegetables to a boil from a simmer and ladle into hot jars, leaving 1/4 inch headspace. Secure lids and rings. Process in a boiling water canner for 15 minutes. Cool to room temperature and refrigerate any jars that fail to seal properly.

Nutrition Facts : Calories 394.9 calories, Carbohydrate 95.6 g, Fat 1.4 g, Fiber 6.6 g, Protein 5.3 g, SaturatedFat 0.2 g, Sodium 61.9 mg, Sugar 85 g

BAKED WHITEFISH WITH DILL AND TOMATO-CUCUMBER RELISH



Baked Whitefish with Dill and Tomato-Cucumber Relish image

Categories     Food Processor     Fish     Tomato     Appetizer     Bake     Passover     Cucumber     Chill     Kosher     Dill     Bon Appétit     Sugar Conscious     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Serves 12

Number Of Ingredients 15

Fish
Vegetable oil
1 4- to 4 1/2-pound whitefish, cut into 2 fillets, fatty portions trimmed along center and flap edges
3 cups coarsely chopped fresh dill (about six 1/2-ounce packages)
1 medium onion, coarsely chopped
1 teaspoon coarse salt
1/4 teaspoon ground pepper
6 tablespoons white vinegar
Relish
4 cups diced peeled seeded cucumber (about 4)
2 pounds plum tomatoes (about 12 large), seeded, chopped
1/2 cup chopped fresh dill
1/4 cup white vinegar
4 teaspoons coarse kosher salt
Fresh dill sprigs

Steps:

  • For fish:
  • Line heavy baking sheet with foil; brush with oil. Arrange fish skin side down on foil. Finely chop dill and onion in processor. Sprinkle each fillet with half of salt and pepper. Press dill mixture firmly over. Pour vinegar evenly over. Cover and chill overnight, basting occasionally with juices.
  • Position rack in center of oven and preheat to 375°F. Uncover fish and bake until just cooked through, about 25 minutes. Let stand at room temperature 30 minutes. Cover and chill at least 2 hours and up to 2 days.
  • For Relish:
  • Combine first 5 ingredients in medium bowl. Let stand 3 hours, stirring occasionally. Season with pepper.
  • Scrape most of dill off fish. Cut crosswise into 12 portions; trim neatly. Slide spatula under each, separating from skin. Arrange fish on plates. Drain relish and spoon over. Garnish with dill sprigs.

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Directions: 1. In a mixing bowl add the diced tomatoes, onions, and cucumber. Mix well. 2. Slowly stir in the balsamic and olive oil. Continue to mix. 3. Sprinkle on the dried basil as well as the salt and pepper to taste. 4. Mix well and let chill for at least 30 minutes so flavors can mix.
From foodnewsnews.com


GRILLED SPRING SALMON STEAKS WITH FRESH CORN, TOMATO AND …
Grill or broil 4-5 minutes per side over medium-high heat, or until cooked through. Serve each piece with a generous spoonful of the relish. Note: To economize, you can cut the salmon steaks yourself from the whole salmon that's on ad this week. Start by cutting away the fins, and then with a sharp knife cut steaks that are about 1 inch thick.
From thriftyfoods.com


TOMATO AND CUCUMBER RELISH – TINTORERA
2021-08-21 Tomato and Cucumber Relish Instructions. Mix vinegar, sugar, and salt in a small bowl until sugar is dissolved, then add onion, stir well, and leave aside. Place cucumber and tomato in a large mixing bowl, pour vinaigrette sauce over top, and toss thoroughly before serving. Serve with grilled meats or seafood.
From tintorera.la


TOMATO AND CUCUMBER CHUTNEY RECIPE - FOOD NEWS
Tomato-Cucumber Chutney Recipe. Bring a small pot of water to a boil; prepare an ice-water bath. With a sharp knife, cut a shallow X into bottom of each tomato. Add to pot and cook until skins begin to curl away from cuts, 10 to 15 seconds. Transfer to ice-water bath. When cool enough to handle, peel tomatoes with a paring knife, halve, and ...
From foodnewsnews.com


GREAT GREAT GRANNYS CUCUMBER RELISH - SORTED FOOD
Crock Ingredients. Put through chopper: 8 large cucumbers (quartered and seeds removed) 1-1/2 dozen green tomatoes 6 large onions 1 bunch celery 1 green HOT pepper 1 red HOT pepper 3 green SWEET peppers 3 red SWEET peppers Sprinkle with pickling salt over top. Let stand overnight in crock.
From sortedfood.com


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