Tomato and chilli relish

Preparation info
    • Difficulty


Appears in
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)


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