All the tastebuds get activated with this simple sweet, sour, spicy tomato and chilli relish. Your best friend at the next BBQ. Great for anyone who grew too many tomatoes.
Prep Time10 minutesmins
Cook Time45 minutesmins
Course: Condiment
Cuisine: Indian
Keyword: chilli, preserve, relish, tomatoes
Servings: 2jars
Ingredients
1dasholive oil
1mediumred onionfinely chopped
1-5finely chopped red chillisdepends how hot you like it
4-5largeheirloom tomatoeschopped
2tablespoonssriracha
1/4cupvinegarred wine, white wine, apple cider will all work
1/3cupsugar
1 1/2 teaspoonssalt
bit ofpepper
Optional ingredients
yellow or red capsicum
sultanas
garlic
basil
other spices
Instructions
In a medium saucepan, sweat the onion in the olive oil until soft and translucent.
Add the chopped chillis and simmer for a minute.
Add the tomatoes, sriracha, vinegar and sugar and bring to the boil. Reduce to a simmer.
Season with salt and pepper. Cook on low for 45 minutes, or until the relish has reduced to a thicker consistency.
Fill into sterilised jars while hot and seal immediately.
Don't forget to label your jars with what it is and the date. Nothing worse than finding a jar of something unidentifiable in the back of the fridge a few years down the track!
If you want to freeze the relish, I recommend filling it into an ice cube tray. That way you can defrost small portions as required.