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.
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
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