Events and Celebrations

  • 1 kg (2 lb) ripe tomatoes, skinned and chopped
  • 1 kg (2 lb) red peppers, cored, deseeded and finely chopped
  • 500 g (1 lb) onions, finely chopped
  • 2 red chillies, deseeded and finely chopped
  • 450 ml (¾ pint) red wine vinegar
  • 175 g (6 oz) soft light brown sugar
  • 4 tablespoons mustard seeds
  • 2 tablespoons celery seeds
  • 1 tablespoon paprika
  • 2 teaspoons salt
  • 2 teaspoons pepper

Combine all the ingredients in a large saucepan. Bring the mixture to the boil over a moderate heat, then reduce the heat and simmer, uncovered, for about 30 minutes until most of the liquid has evaporated and the relish has a thick, pulpy consistency. Stir frequently as the relish thickens.

Transfer the relish to 3 warm, dry, sterilized 500 g (1 lb) jars (see page 9). Cover the surface of each with a disc of waxed paper, waxed side down. When cool, seal with an airtight lid. Label the jars and store in a cool, dry place. The relish will keep, unopened, for up to 3 months.

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