Tomato and chilli relish

Preparation info

  • Difficulty


Appears in

A Simple Table

A Simple Table

By Michele Cranston

Published 2016

  • About

On the other hand, the tomato and chilli relish is something I plan to make, often around Christmas time so I can give jars of the relish as festive gifts. It’s fantastic served with sausages, roast vegetables and just about everything in between.


  • 10 large red chillies
  • 80 ml ( fl oz/ cup) olive oil
  • 1 teaspoon cumin seeds
  • 1 teaspoon mustard seeds
  • 1 teaspoon ground turmeric
  • 2 teaspoons finely grated fresh ginger
  • 4 garlic cloves, finely chopped
  • 1 kg (2 lb 4 oz) ripe tomatoes, roughly chopped
  • 110 g ( oz/½ cup) caster (superfine) sugar
  • 125 ml (4 fl oz/½ cup) apple cider vinegar
  • 1 tablespoon fish sauce


Slice the chillies in half lengthways, remove most of the seeds and then thinly slice.

Heat the olive oil in a heavy-based saucepan over medium heat and add the cumin seeds, mustard seeds, turmeric and ginger. When the mustard seeds begin to pop, add the garlic and chilli. Stir a few times, then add the chopped tomatoes, sugar and vinegar.

Bring to the boil, then reduce the heat to low and simmer, stirring occasionally, for 2 hours, or until the relish has thickened. Add the fish sauce and stir to combine.

Spoon the relish into a sterilised 500 ml (17 fl oz/2 cup) jar. Seal with the lid, allow to cool and then refrigerate. Store in the refrigerator for up to 4 weeks.