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.
- 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
- 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.
- 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.
- Turn down to simmer for 1 hour, stirring occasionally.
- 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.
- 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.
- Bottle while relish is hot to ensure a good seal on your jars. Label & date to keep track of your pantry rotation.
- Caesar salad dressing (WF, GF)
- Chilli Marmalade
- Chilli Relish
- Chimichurri dressing
- Date Paste
- Easy Sprouting
- Ginger & Date Chutney
- Hot Sweet Chilli Sauce
- Italian Tomato Sauce (GF, WF, DF, EF)
- Moroccan Spice Mix (Ras al Hanout)
- Onion Relish (WF, GF, DF, EF)
- Pear and Cinnamon Relish (DF, WF, GF, EF)
- Raw Nut White Sauce (WF, GF, DF, EF)
- Tomato Relish (WF, GF, DF)
- Wasabi Salad Dressing (WF, GF, DF)