This relish goes with just about everything and is another regular condiment on our summer table. Serve it with grilled meats and fish; cheese such as goat’s curd, haloumi and feta; ham, sausages and eggs…the list is endless.
INGREDIENTS
2 tablespoons vegetable oil
1 onion, thinly sliced
1 red capsicum, seeded and thinly sliced
2 cloves garlic, crushed
1 teaspoon sea salt
1 tablespoon grated fresh ginger
1 small cinnamon stick
1 whole star anise
1 cup caster sugar
½ cup cider or white wine vinegar
1 tablespoon fish sauce
500 grams ripe tomatoes, roughly chopped
3 long red chillis, roughly chopped (keep the seeds in for a hotter relish)
METHOD
Serve with Steak and Rocket Sandwiches.
Heat the oil in a large saucepan and cook the onion, capsicum, garlic, salt, ginger, cinnamon stick and star anise for 10 minutes until the vegetables are tender.
Add the sugar and cook for 1 minute then add all the remaining ingredients.
Bring to the boil then reduce the heat and simmer for about 1 hour, stirring occasionally until reduced and very thick and shiny.
Tip into a sterilized jar and seal. When cool, store in the refrigerator. Makes about 2 cups
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