![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7nO4dkGS4W35NXjAait412UA4ZG6lIrov0aTlOGILQrwyM_0q6VanvfsbjLN1VXWvMK8btPClkKamc7V43hEgf-S0F-55guc5LVcds747WX2MpTRrFROxgcpZS0R9C4FFKj7JlcSdM6I/s200/Attachment-1.jpeg)
This recipe makes only about 2 cups.
Its great with cheese and crackers.
Ingredients
50 ml
|
Vegetable oil
|
3 tsp
|
Black mustard seeds
|
2 tsp
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Ground turmeric
|
3 tsp
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Chilli powder
|
2 tsp
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Cumin seeds
|
¼ cup
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Fresh ginger, (peeled and grated)
|
3 cloves
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Garlic, (peeled and crushed)
|
1
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Red chilli, (deseeded and finely chopped)
|
2 kgs
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Large ripe tomatoes, (blanched, deseeded and chopped)
|
½ cup
|
Brown sugar
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2 Tbsp
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Salt
|
½ cup
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Cider vinegar
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Method
- Heat the oil then add the mustard seeds, when they begin to pop add the turmeric, cumin and chilli. Cook for a few minutes while stirring.
- Add the ginger, garlic, fresh chilli, tomatoes, sugar, salt and vinegar. Stir to combine.
- Simmer the relish for 1 hour while stirring occasionally.
- The relish is ready when the oil comes out on top.
- Spoon into sterilised jars and refrigerate
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