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I love to cook, I've always loved to cook.

As a young girl, my time was spent reading the cookbooks that mum kept in the bottom kitchen drawer. Always looking for a new recipe to try, a new food idea. Many weekends were spent making rainbow cakes with as many colours as possible – have you seen my Instagram, not much has changed, and looking for recipes that I could cook using what was available in the cupboard or from the vegetable garden.

At the aged of about 16, I remember stating that I wanted to leave the farm and travel the world. This would be followed by retiring by about 30 and moving back to South Gippsland to grow vegetables and cook. From 16 fast forward 20 years and I returned, starting Jacican Food Studio in Mirboo North, Gippsland where I grow vegetables and cook. This blog is where I share my food adventure.


A recipe for Green Tomato Relish from Jacican

If you would like to learn how to make this recipe yourself, you can book into one of my Summer Preserves Cooking Classes.

What to do with the small green, un-ripe (or under-ripe) tomatoes that you have formed the end of the tomato growing season? You can turn them into Green Tomato Relish. This relish seems to be popular amongst older gentleman when I sell at markets. It seems to remind them of something their mother once made.

I use green tomatoes for this recipe as I grow my own, and I have a supply at the end of the tomato season to use up. You will need to grow green tomatoes yourself or if you know a commercial tomato grower (one who sells from the farm gate) you can buy some green tomatoes to use in this recipe. If you're local to Gippsland, you can sometimes get green tomatoes from Flavorite Tomatoes in Warragul. If not, you can always come to a summer preserving class and use mine from the kitchen garden.


  • 500 grams green tomatoes
  • 500 grams brown onions, peeled and finely sliced (you can use the slicer attachment on the food processor if you want)
  • 5 grams salt
  • pinch of allspice
  • 15 grams mustard seeds
  • 250 grams sugar
  • 55 grams arrowroot
  • 5 grams turmeric
  • 360 ml vinegar

At the end of the tomato growing season, you may have different size green tomatoes, from large tomatoes and small cherry tomato sized fruit. I treat each size differently, so I end up with bite-sized pieces of fruit in the relish.


Separate the large green tomatoes from the cherry size. Wash and slice the large tomatoes, and combine with the sliced onions in a noncorrosive mixing bowl. I use a large plastic bucket that fits in the fridge. Mix with the salt and stand in the fridge overnight.

Sliced green tomatoes

If you're using any cherry-sized tomatoes, you will need to soak them in an extra 5 grams of salt overnight, in a separate bowl.


Sliced tomatoes and onions

The next day mix, all the other ingredients in 60 ml of vinegar to form an arrowroot paste (you may need to add a little more of the vinegar to form the paste).

Mixing the arrowroot paste

Drain the vegetables, keeping any cherry tomatoes separate from the large tomatoes. Put the large tomatoes in a pan with the remaining vinegar, bring to the boil and cook for 1 minute. Remove from the heat and puree with a stick blender.

Blending the ingredients together

Return to the heat and add the arrowroot paste and small tomatoes, stirring until boiling to prevent it sticking to the pan. Cook for 2 minutes.

The relish ready to be bottled

Bottle and seal in hot sterilized jars. This recipe should make around 10 x 250 ml jars.

If you'd like to learn more about preserving your own garden produce, I'm holding a preserving class at Jacican Food Studio, where you'll not only learn my tips and tricks for preserving produce but leave with your very own fresh jars of preserves.



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