Spiced Apricot and Tomato Relish

Preparation info
  • Makes About

    2-2.5 kg

    • Difficulty


Appears in
The Cook's Companion: A step-by-step guide to cooking skills including original recipes

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.


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


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