Ingredients

250g

Organic Apricots left whole

medium white onion peeled and sliced

4 tinned

plum tomatoes with the juice

2 tablespoons

Tamarind paste

1 teaspoon

organic Cumin seeds

1 teaspoon

organic Coriander seeds

1 small teaspoon

organic Chilli flakes

½ teaspoon

salt

½ teaspoon

Steenbergs Telicherry pepper ground

2 tablespoons

organic fairtrade Honey

2 tablespoons

fairtrade sugar

200ml

hot water

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.

Before you star 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.

Method

Soak the apricots in the hot water for an hour
Add everything to a large pan including the apricots
Cook on a high setting till the relish starts to bubble fast
Turn the heat to a medium setting and continue to cook for a further 20 minutes
Carefully stir so the relish does not stick to the bottom of the pan
Check the apricots are softening using a knife
The relish is cooked when the apricots are soft and the onions are softened
Spoon into the hot jars and lid immediately, take care as extremely hot
Leave in a cool dry cupboard for at least three weeks to bring out the flavours
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