Spiced Apricot and Tomato Relish

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 (1Β½ 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
  • 4–5 cardamom pods, crushed roughly
  • 1 cinnamon stick, broken into 2.5cm (1in) pieces
  • 125 g (4 oz) light demerara sugar
  • 1 tablespoon honey
  • 150 ml (ΒΌ pint) cider vinegar
  • 2 teaspoons green peppercorns


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 at least 3 weeks before opening.