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
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.