I have used this simple jam for over 30 years. In the 1980s and 1990s it was served with just about everything, but it still tastes lovely. Try it on a vegie burger, or with one of the snacks from the street food chapter.
Blitz the tomato, chilli and garlic in a blender until smooth.
Scrape the mixture into a saucepan and stir in the remaining ingredients. Bring to the boil over high heat, then reduce the heat and simmer for 30–35 minutes, or until the mixture thickens, stirring regularly.
Leave to cool slightly, then spoon into a sterilised jar, seal and refrigerate. The relish can be used straight away, but the flavours will intensify on sitting. It will keep in the fridge for 1–2 weeks.
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