The whole subcontinent loves fruit relish — perhaps because we are always trying to find the balance between spicy and sweet. This relish could be from anywhere on the subcontinent. Don’t be too limited in what you put into your relish — just experiment a little with whatever is fresh and seasonal. Always add your choice of dried fruits, to keep the relish pulpy and rich.
Put all the ingredients for the roasted spice mix in a dry frying pan and toast for a few minutes over medium–high heat until fragrant, stirring often and making sure the fenugreek seeds don’t burn, or the whole mixture will taste bitter. Tip onto a plate and leave to cool, then grind to a powder using a mortar and pestle or spice grinder. Set aside.
Heat the coconut oil in a heavy-based saucepan over medium–high heat for 30 seconds. Add the bay leaf and mustard seeds. After a minute or two, when the mustard seeds begin to pop, add the pineapple and salt and mix well.
Cover with a lid and cook over low heat for 5 minutes, or until the pineapple is soft.
Stir in the apple, grapes and mango and cook for a further 10 minutes. Add the sugar, stirring it in well.
Add a little water, just enough to stop it all sticking, then cover the pan again and cook for a further 6–7 minutes.
Now stir in the cashews, dried fruits, pomegranate seeds and orange and cook for 3–4 minutes.
Stir in the roasted spice powder, again mixing well. Turn the heat down to low and let the mixture cool down for 10 minutes at a low simmer, stirring constantly.
Once cooled, the relish is ready to eat straight away. It is best eaten on the day of making, as the fruit will break down. However, the flavours will develop if left to sit for a while, so if you don’t mind soggy fruit, reheat the remaining relish, spoon into hot sterilised jars and seal. Store in the fridge and use within 1–2 days.
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