Spiced Apricot and Tomato Relish

Name: Spiced Apricot and Tomato Relish
Yield: Makes About 2-2.5kg (4-5lb)
Ingredients: 2 teaspoons green peppercorns; 150 ml (¼ pint) cider vinegar; 750 g (1½ lb) tomatoes, skinned and chopped roughly; 250 g (8 oz) shallots, quartered lengthwise; 2.5 cm (1 in) piece fresh root ginger, peeled and sliced thinly; 1 cinnamon stick, broken into 2.5cm (1in) pieces; 4–5 cardamom pods, crushed roughly; 125 g (4 oz) light demerara sugar; 500 g (1 lb) fresh apricots, halved, stoned and chopped roughly; 1 tablespoon honey

Preparation info

Makes About
2-2.5 kg

Difficulty
Easy

Appears in

The Cook's Companion

By Josceline Dimbleby

Published 1991

About

This relish is rather like a chutney, only it is cooked for less time and has a fresher, sweet-and-sour flavour.

Ingredients

500 g (1 lb) fresh apricots, halved, stoned and chopped roughly
750 g

Vegetarian
Gluten-free

Method

Put the prepared apricots, tomatoes, shal lots, ginger, cardamom and cinnamon into a preserving pan, then stir in the sugar, honey, cider vinegar and green peppercorns. Bring to the boil and bubble, uncovered, for about 20 minutes until the shallots are soft and the mixture is thick. Spoon into clean, dry, hot jars, seal and cover. Store in a cool place for a