This sweet relish is made from green tomatoes. It's perfect for adding to hot dogs or burgers, straight off of the grill.
Finely chop the tomatoes, onion, green pepper and celery then add them to a large bowl.
Stir the salt through the vegetables and then leave them to sit for an hour: in this time you will see the juices come out of the vegetables.
Carefully drain the liquid from the vegetables and add them to a large saucepan along with the light brown sugar, mustard seeds, cloves and vinegar.
Place the saucepan over a medium heat and bring to a boil.
Once you've reached a boil turn the heat down slightly and leave to simmer for 20 minutes.
Whilst the relish is cooking, sterilise your jar (see note 1).
Once the liquids have reduced down and you have a chunky, sticky relish you are ready to put it into your jar: if you can easily locate the cloves, remove these first.
Spoon the relish into the jar carefully trying to make sure to avoid air bubbles or leaving residue around the rim of the jar.
Screw the lid on well and leave to cool: as the relish cools it will seal the jar, listen out for the "pop" to know the sealing process is complete.
Enjoy on your favourite hot dogs or burgers all summer long!
There are a couple of different methods you can use to sterilise your jar. If I'm in a rush I will use a food-safe, chemical steriliser but the best method is to simply wash the jar with hot, soapy water and rinse (but don't dry) them. Next, place the jars into your oven for 10 minutes on a low temperature (160C/320F/gas mark 3) or until they are dry.
Because this relish goes into the jar hot it is important that you don't sterilise the jar too early as you also want the jar to be hot. If you were to add hot relish to a cold jar you would risk it cracking.