Homemade Tomato and Chili Relish

This relish was one of the first vaguely labour intensive foodie ventures I have undertaken - and it wasn’t difficult at all.


The original recipe comes from here, although I alter it slightly each time. The recipe describes it as a jam, although I find the result definitely more relish-like.


Equipment needed:

Weighing scales

Knife

Chopping board

Pot

Wooden spoon

Sieve

Sterilised jars (done very easily by giving the jars a good wash and baking them in a low oven (gas 3) for ten minutes.

Ingredients:

2 red onions, finely chopped

400g/14oz ripe cherrytomatoes, halved

400g/14oz ripe plum tomatoes, quartered

3 large mild red chillies, deseeded, finely chopped

I sometimes add some green/red/yellow bell pepper for taste but more so for colour

5cm/2in piece fresh root ginger, grated

1 star anise

250ml/9fl oz white wine vinegar

300g/10½oz soft light brown sugar

2 tsp fish sauce (substitute soy sauce for vegetarians)

Method:

Heat the red onion and chopped tomatoes in a large heavy-based saucepan over a low heat. 

Add the chillies, ginger, star anise, vinegar and sugar. 

Bring the mixture to the boil, then simmer for about an hour. 

The original recipe states that the mix will thicken to allow you to draw a channel through it, but I find quite a bit of liquid is retained. 

You could drain this off and use it for other culinary wonders.

Add the fish sauce and cook for 2-3 more minutes, then spoon into sterilised jars.

For best results, allow to sit for a further two weeks.

I’ve given this relish for many gifts and it has always been a hit. It’s sweet taste is best enriched with strong cheddar cheese or strong dark meat.

*Personalised handmade stickers were bought in this eBay shop, and the labels were from a handy little pack bout in Lidl.