Celery and walnut relish

Celery and walnut relish

By
From
The Produce Companion
Makes
2 litres
Photographer
Jeremy Simons

Ingredients

Quantity Ingredient
2 tablespoons olive or walnut oil
2 onions, sliced
2 teaspoons dijon mustard
1 bunch celery, chopped, (including leaves)
3 carrots, diced
4 tomatoes, chopped
60g walnuts
230g caster sugar
500ml apple-cider vinegar

Method

  1. Heat the oil in a large saucepan over medium heat. Fry the onion for 10–15 minutes with the lid on, stirring often, until soft and caramelised. Stir in the mustard followed by the remaining ingredients. Bring to the boil, stirring until the sugar dissolves, then simmer for 1 hour.
  2. Ladle the hot relish into warm sterilised jars and seal immediately. Store in a cool, dark place for up to 12 months. Refrigerate after opening. This relish is excellent served with cold meats.
Tags:
produce
companion
growing
harvest
glut
preserving
mandy
sinclair
meredith
kirton
pickling
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