Breadcrumbs | SpiceTheWorld Masala Gravy | Spicy Beans on Toast | Red-Hot Chilli | Moroccan Vegetable Stew | Sweet Potato Curry with Spinach and Chickpeas | Paratha | Raspberry sorbet | Red Chilli Relish |
Red Chilli Relish
This hot red chilli relish can spice up any meal!
Serves 24 (Estimated) Rating 4/5
Prep Time 10 Minutes Cooking Time 20 Minutes
| Ingredients |
| 1 kg Red Chillies, finely sliced |
| 400 ml White Vinegar |
| 250 ml Vegetable Oil |
| 6 Garlic Cloves , finely chopped |
| 3 cm Ginger, finely chopped |
| 1 tbsp Yellow Mustard Seeds |
| 1 tbsp Fenugreek Seeds |
| 1 tbsp Cumin Seeds |
| 1 tbsp Salt |
| 1 tbsp Sugar |
| Method |
| Toast the mustard, cumin and fenugreek seeds in a pan over a medium heat until the mustard seeds start to pop. Remove from the heat |
| Then heat the oil in a pan over a medium heat and cook the garlic and ginger for 2 minutes |
| Add the chopped chillies and sauté for about 5 minutes to soften the chillies |
| Add the salt, sugar, toasted seeds and the vinegar |
| Bring to the boil and simmer gently for about 2 hours until the oil separates from the mixture |
| Remove the mixture from the heat and place into clean, hot, sterile jars |
| Seal with a lid |