Vegetable & Red Chilli relish Recipe

If you are a fan of a good ploughman's sandwich then you will want to give this recipe a try. It is a great, home-made pickle that will not only jazz up your cheese sarnies, it will add oomph to any dish in need of a lift.

  • Preparation
    20mins
  • Cooking time
    1hr
  • Rest time
    0mn
Rate this recipe
(4 votes) 4.5/5

Ingredients

Pour people
  • Carrot(s) : 150 g
  • Swede(s) : 250 g
  • Garlic clove(s) : 6 whole
  • Dried date(s) : 100 g
  • Cauliflower : 200 whole
  • Onion(s) : 400 g
  • Apple(s) : 200 g
  • Courgette(s) : 200 g
  • Maldon salt : 20 g
  • Cider vinegar : 250 ml
  • Dark mustard seed(s) : 5 g
  • Allspice : 5 g
  • Dark soft brown sugar : 400 g
  • Red chilli(s) : 1 whole

Method

  • ETAPE 1

    Top and tail the carrots and swede, peel, then chop into small dice, about 1 cm is ideal.

  • ETAPE 2

    Peel and finely chop the onion, garlic and apples.

  • ETAPE 3

    Trim the root end of the cauliflower, and chop into 1cm dice.

  • ETAPE 4

    Top and tail the courgettes, and coarsely grate.

  • ETAPE 5

    Roughly chop the dates and the chilli.

  • ETAPE 6

    Mix all the vegetables and the salt together, and leave to rest for at least 15 minutes.

  • ETAPE 7

    When the vegetables have rendered out some juice, place in a pot, and bring up to a simmer. Leave to cook gently, while stirring occasionally, until the swedes have softened.

  • ETAPE 8

    Add the sugar, vinegar, and spices to the pan, and lower the heat so that everything comes down to a slow simmer.

  • ETAPE 9

    Let cook for about 45 minutes, or until the liquid becomes a sticky syrup.

  • ETAPE 10

    Stir the relish occasionally, and leave it to cool down for 15 minutes before putting up in jars.

  • ETAPE 11

    In an airtight jar, the relish should keep for at least two weeks in the refrigerator.

Chef's tip

«You can vary the vegetables to your own taste. If you are or know a gardener and have a glut, play around with different varieties. However, it is important that the proportion of vegetable to vinegar, salt and sugar remain the same.»

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