Tomato & Fennel Chilli Relish

Tomato & Fennel Chilli Relish

This little recipe is great for barbecue season (not that you would guess it from the lovely British weather!). Also fantastic served alongside a cheese & onion pasty.

Unlike a chutney a relish is more crunchy with less sugar and can be served immediately.  It does not need time to mature but it does not last as long once opened. 

  • 500g ripe tomatoes
  • 1 large red onion
  • 100g muscavado sugar
  • tablespoon of rapeseed oil
  • 2 garlic cloves
  • 2 red chillies  (We use Habaneros for this one)
  • 1 teaspoon crushed black pepper corns
  • 2 tablespoons fresh basil
  • 1 teaspoon fennel seeds
  • 1 teaspoon sea salt
  • 3 tablespoons cider vinegar

To prepare

1) Peel and chop the onion. Dice and deseed the chilli. Peel and chop the garlic.  Crush the fennel seeds.
2) Heat the oil in the saucepan.  Add the chopped onion, chilli and garlic and fry on a low heat until softened.
3) Chop the tomatoes. You can leave the skins on or remove them (by scoring and immersing in boiling water). Chop into 1cm chunks removing the core and seeds. 
4) Add tomatoes to the pan along with the sugar, fennel seeds, vinegar, salt and black pepper. Cook over a medium heat for 10-15 minutes until the mixture thickens.  Add the fresh herbs and stir.
5) Remove from the heat and pour into warmed sterilised jars. Seal and allow to cool.  
6) Once opened, keep in the fridge.

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