RecipesSauces, Chutneys, Pickles And Jams

Tamarind and Apricot chilli Relish Recipe

Tamarind is used in this relish instead of vinegar.

Dairy Free
Gluten Free
Vegan
Tamarind and Apricot chilli Relish Recipe
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Ingredients

For the recipe:
  • 250g Organic Apricots left whole
  • 1 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

01
Soak the apricots in the hot water for an hour
02
Add everything to a large pan including the apricots
03
Cook on a high setting till the relish starts to bubble fast
04
Turn the heat to a medium setting and continue to cook for a further 20 minutes
05
Carefully stir so the relish does not stick to the bottom of the pan
06
Check the apricots are softening using a knife
07
The relish is cooked when the apricots are soft and the onions are softened
08
Spoon into the hot jars and lid immediately, take care as extremely hot
09
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