Yummy I'll have to give this a try. I'd love a relish recipe too.
I have a recipe for Green Tomato Pickles but I have not used it in TMX.
1.25kg green tomatoes
2 onions
120g cooking salt
250g sugar
500ml cider vinegar
60g sultanas
1/2 tsp mixed spice
1/2 tsp cinnamon
pinch cayenne pepper
2 tsps curry powder
2 tsp cornflour
1. Slice tomatoes and onions into thin rounds.Combine salt and add enough water to cover in glass bowl. weigh down with a plate to keep them submerged. leave to stand overnight.
2. Drain the tomato and onion and rinse well. Place in a large pan and add sugar, vinegar, sultanas, and spices. Stir over low heat for 5 mins until sugar has dissolved.
3. Bring to boil, then reduce the heat and simmer for 30 min, stirring often until veggies are soft.
4. Add 2 tsp water to the cornflour, mix well and stir into the mixture. Stir over medium heat until it boils and thickens.
5. Spoon immediately into clean, warm jars and seal. Leave for 1 month before opening to allow the flavours to develop.

Think it would convert well for TMX. 

Hello Delveen.

Any of the dips with corn chips or rice crackers (check these closely as most contain some form of gluten) would be suitable If he likes spicy things the thai hommus in the edc is very good and if dairy is o.k. the garlic and herb dip is quite delicous.  The gluten free TM cook book has some fabulous recipes and I use it quite a bit (Cyndi's gluten free bread is a winner in our house) The zuchini slice is really tasty.  I've also made the chicken balls from the EDC cook book gluten free by using gluten free bread to make the bread crumbs with (in the TM) or you can make rice crumbs in the TM instead.  The chicken balls are really yummy with gluten free sweet chilli sauce. Hope this helps