Nippy Tomato, Apricot and Red Pepper Relish


Preparation info

  • Makes

    1 litre

    • Difficulty


Appears in

The Mountain Cafe Cookbook

The Mountain Cafe Cookbook

By Kirsten Gilmour

Published 2017

  • About

Serve with warm crusty bread and slabs of strong, mature Cheddar = job done! This will take your ploughman’s to a whole new level.

  • If you’re not into spicy food, leave out the chilli.
  • The relish will thicken and set as it cools.
  • This will keep for six months in an airtight container in the fridge.


  • 500 g ripe tomatoes, cored and halved
  • 2 medium white onions, halved and sliced
  • 2 large red peppers, chopped into 3cm dice
  • 1 medium red chilli, finely chopped (leave the seeds in if you like it hot)
  • 850 ml white wine vinegar
  • 280 g granulated sugar
  • 190 g whole dried apricots
  • 3 tablespoons tomato purée
  • 1 teaspoon paprika
  • 1 teaspoon sea salt


    Place your prepared tomatoes, onions, red peppers, chilli, vinegar, sugar and dried apricots in a large saucepan. Bring up to the boil over a medium-high heat, then turn down to a rolling simmer and cook for 70 minutes until all the ingredients are soft and the relish has thickened. Stir in the tomato purée, paprika and salt. Pour into a couple of clean jars or a heatproof, airtight container and leave to the side to cool. Pop in the fridge when it’s cold.