A couple of people were looking for this. Thanks to Hilary for the link. And the relish!

Sweet Chilli and Tomato Relish

500g ripe tomatoes, halved
2 red chillies, stems removed and deseeded
4 cloves garlic, peeled
2.5cm piece fresh root ginger, peeled and chopped
300g caster sugar
100ml red wine vinegar


Place half the tomatoes, the red chillies, garlic and ginger in a food processor or blender and pulse to a purée.

Dice the remaining tomatoes into small pieces. Place the purée, sugar, vinegar and ½ teaspoon salt in a medium pan and bring to the boil over a low heat, stirring continuously. Stir in the diced tomatoes, with any juice, and simmer for 40-50 minutes until thick, stirring occasionally and scraping the sides of the pan. Pour into a warm, clean, dry jar and allow to cool.

This recipe will make 300ml relish; any remaining can be stored in the fridge for up to 2 weeks.

Use this relish as a glaze for chicken or pork, or serve with cheese or ham in a sandwich. Make the relish more fiery by adding 3-4 red chillies or, for a milder flavour, omit the chillies completely.

6 Responses to “sweet…”

  1. Dan Sullivan Says:

    Is the recipe/instructions for the special blue cheese butter concoction about?

  2. mgb Says:

    I use equal parts butter and blue cheese (Cahsel blue). Or just a smidgen less cheese than butter.

    Of course my attempts at blue cheese butter don’t tend to fare as well as Nev’s.

    Tip: Don’t let it melt, e.g. by putting it to close to the bbq, as it doesnt reconstitute itself later.

  3. le Comte de Saint Germain Says:

    No wonder. It is a smidgen (or maybe one and a half smidgens) more cheese that butter to begin with.

  4. Dan Sullivan Says:

    You guys better be careful or the smidgen community will be after you for misuse of the smidgen copyright.

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