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Tamarind and Apricot chilli Relish

Tamarind is used in this Relish instead of vinegar.  Tamarind has a high vitamin c content and comes from the Indian date. It has a tangy sweet taste, yet mellow enough to not mask the spices that we have combined with this recipe.

Tamarind and Apricot chilli Relish

Wash and heat two 1lb jam jars in the oven for ten minutes, boil the lids in hot water to sterilise them for ten minutes also, don’t skip this stage or your relish could go mouldy within a matter of weeks.


What to do

  1. Soak the apricots in the hot water for an hour
  2. Add everything to a large pan including the apricots
  3. Cook on a high setting till the relish starts to bubble fast
  4. Turn the heat to a medium setting and continue to cook for a further 20 minutes
  5. Carefully stir so the relish does not stick to the bottom of the pan
  6. Check the apricots are softening using a knife
  7. The relish is cooked when the apricots are soft and the onions are softened
  8. Spoon into the hot jars and lid immediately, take care as extremely hot
  9. Leave in a cool dry cupboard for at least three weeks to bring out the flavours
  10. Try using this alongside a cheeseboard, a spoonful into casseroles or stews to liven it up, or mix into mascarpone or plain yoghurt as a dip


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