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.