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Tomato and chilli relish
Preparation info
- Difficulty
Easy
Appears in
Published 2016
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.
Ingredients
10 80 ml 2½ fl oz ⅓ cup
Method
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