Tomato, Cucumber, and Red Bell Pepper Relish

There are many different types of relishes, differing in composition and taste. Each type has unique flavor characteristics imparted by an aromatic combination of spices and can be adapted to various dishes and cuisines. Relish can be made from various ingredients such as cucumbers, bell peppers, onions, tomatoes, radishes, ginger, capers, and many others, depending on flavor preferences.
This Tomato, Cucumber, and Red Bell Pepper Relish combines the garden-fresh essence of ripe tomatoes, crisp cucumbers, and the sweet crunch of red bell peppers. With a harmonious balance of tangy and savory, this relish is a versatile condiment that adds a burst of freshness to any dish. The zingy blend of white vinegar, spicy chili peppers, mustard seeds, and coriander infuses the vegetables with a delightful zest, creating a symphony of tastes that dance on your palate. Whether adorning grilled meats, or sandwiches or accompanying your favorite entrees, this relish is a celebration of the vibrant flavors of summer.

Become part of our ‘On the Vine‘ community to read about these and other tomatoes that are the perfect flavor combination for this recipe: Sto Pudov, Bolgarskoye Serdtse Krupnoye, Sicilian Saucer, Albenga, Gigante Calabrese, Belmonte.


  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 1 red bell pepper, finely chopped
  • 2 lbs (1 kg) ripe tomatoes, peeled, seeded and finely diced
  • 2 large cucumbers, seeded and finely diced
  • 2 chili pods, seeded and finely diced
  • 1/2 cup white vinegar
  • 1/2 cup sugar
  • 2 teaspoon mustard seeds
  • 1 teaspoon ground coriander
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons olive oil


In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent.
Add the minced garlic, red bell pepper, and mustard seeds. Sauté for a couple of minutes until the peppers begin to soften.
Stir in the tomatoes, white vinegar, sugar, ground coriander, diced chili pods, salt, and black pepper.
Bring the mixture to a gentle boil, then reduce the heat to low and let it simmer uncovered for about 45-60 minutes, stirring occasionally, until the relish thickens and the flavors meld together.
Taste the relish and adjust the seasonings according to your preferences. If you like a spicier relish, you can add more pepper or chili.
Once the relish has thickened and the flavors have developed, remove the pot from the heat and let it cool.
Transfer the cooled tomato relish to sterilized jars, leaving a bit of space at the top. Seal the jars tightly.
Allow the flavors to further develop by storing the jars in the refrigerator for at least 24 hours before using.
You can also can this relish to enjoy its taste in winter.
Serve as a condiment with grilled or baked meats, sandwiches, or cheese.

Dorota Basiura