Spicy Tomato Relish Recipe


This fiery tomato relish really packs a punch, combining sweet red onions and cherry tomatoes with spicy ginger and chilli, and is ideal for upgrading salads, sandwiches, and cold meats. Make ahead and chill in the fridge for whenever your dish requires a little something extra!


Makes about 400ml - 10 mins to prepare and 30 mins to cook, plus cooling - 27 calories / serving - Freezable



Ingredients
4 tbsp olive oil
1 small red onion, finely diced
1 garlic clove, grated
6cm piece ginger, peeled and grated
1 bay leaf
1 tsp black peppercorns
2 star anise
½ tsp crushed chillies
3 x 250g packs cherry tomatoes, quartered
4 tbsp red wine vinegar
3 tbsp soft brown sugar

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Heat the oil in a deep frying pan over a low heat. Add the onion, garlic, ginger, bay leaf, peppercorns, star anise and crushed chillies; cook gently for 10 mins, stirring occasionally.

Add the tomatoes, vinegar and sugar and season. Increase the heat to high and cook, stirring regularly until the tomatoes have broken down and the sauce has thickened, so that it leaves a clear trail if you draw a spoon through it along the bottom of the pan.

Spoon into sterilised jars while hot (if not eating on the same day) or leave to cool before serving.

Remove the whole spices before eating. Will keep for 2 weeks in the fridge.

Tip: To sterilise glass jars, wash in hot, soapy water and rinse well. Dry in the oven for 15-20 mins at gas 1, 140°C, fan 120°C until hot and completely dry. Boil metal lids and rubber seals for 10 mins, then leave to dry.


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