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Chilli Relish (WF, GF, DF)

Posted on 02/07/2014 by Healthwise

Enjoy on crackers, with cheese, on cold meat, add to a sandwich or use a teaspoon or two in a curry or dahl.

I have a very generous chilli bush in my garden and simply pop them in the a bag in the freezer until I have enough to make a relish. IMG 0859


  • 1kg chilli's de-stemmed (also deseeded if you like it not so hot)
  • 750g tomatoes
  • 2 onions, diced
  • 6 cloves garlic, diced
  • 2 apples, sliced
  • 4 Tablespoons Olive oil
  • 2 teaspoons Mustard seeds
  • 2 teaspoons Cumin seeds
  • 1 teaspoons Turmeric
  • 1 teaspoon Curry powder
  • 1 teaspoon salt
  • Cracked pepper to your taste
  • 1 1/2 cups white vinegar


  1. Heat the oil in a large pot with a heavy base to prevent burning of relish.  Add onions, garlic, salt and pepper and spices and heat until mustard seeds begin to pop.
  2. Add chilli's, tomatoes and apple and stir until they are coated in the spice mixture.  Heat for 2-3 minutes or until the heat starts to come through the ingredients and then add the white vinegar and bring to the boil.
  3. Turn down to simmer for 1 hour, stirring occasionally.
  4. In the meantime, sterilise your jars for bottling by boiling in hot water for a minute or two. Drain without letting the rim of the jar or lid touch your drainboard or tea towel.
  5. When Relish is cooked, remove from heat & blend with a stick blender. Taste test to see if you need to add 2-4 Tablespoons of sugar or Date Paste if it is too hot.
  6. Bottle while relish is hot to ensure a good seal on your jars. Label & date to keep track of your pantry rotation.


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