Chilli Tomato Relish

Love me a spicy condiment. This recipe will make good use of abundant chillies and tomatoes you may have grown or bought from the warmer months, to preserve and add flavour and heat to your meals as we head into the cooler seasons. 


I used about 15 long red chillies and removed most of the seeds to make sure the flavour of the chillies carried through without too much heat. You can adjust the intensity of the relish to your taste by using your preferred chillies. 

The flavours of the relish are balanced using natural sweeteners instead of sugar, so adjust to your taste. I used raw honey which worked beautifully to offset the heat and accentuate the sweetness in the tomatoes.

Chilli has great health benefits including aiding sinus congestion, digestion and adding a surprising big vitamin C hit to your meals. It also contains capsaicin, which is a known blood sugar stabiliser and anti-inflammatory among many other tricks as chilly willy points out!

This recipe will make about 3 large jars and will keep in the fridge for at least 3 weeks.

What you need:

  • 500g red onions (chopped)
  • 1kg ripe tomatoes (or organic canned cherry tomatoes are beautiful too!)
  • 4 cloves garlic (crushed)
  • 12-15 long red chillies (sliced) 
  • Thumb sized piece of ginger (chopped)
  • 2 tablespoon paprika
  • 1 teaspoon cardamom seeds
  • 1 tablespoon Grass fed organic butter (coconut or olive oil to veganise)
  • 1/2 cup raw honey/coconut sugar/rice malt syrup
  • 1 cup water
  • 1/2 cup apple cider vinegar
  • Salt and pepper
  • Chopped coriander

What you do:

Sauté onions and garlic in butter for 5 mins over high heat. Add all other ingredients except salt, pepper and coriander and bring to a simmer. Turn to low heat and simmer for 45 minutes or until reduced. Pour half of it into a blender and wait til it cools a little (I learned this the hard way when my blender exploded hot relish far and wide!!)

Return to pot, add coriander to taste and simmer until it reduces even further (30 minutes). Season with salt and pepper and allow to cool. 



Seperate into steralised jars and store in the fridge. 


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