Breadcrumbs
| Keema Nan Bread
| Lemon Rice
| Paratha
| Tandoori Marinade
| Tofu Rogan Josh
| Spiced Tea
| Tofu Bhuna
| Red Chilli Relish
|
Red Chilli Relish
This hot red chilli relish can spice up any meal!





Serves 24 (Estimated) Rating 4/5

Prep Time 10 Minutes Cooking Time 20 Minutes

Ingredients |
1 Kg Red Chillies, finely sliced |
400 Millilitre White Vinegar |
250 Millilitre Vegetable Oil |
6 Garlic Cloves, finely sliced |
6 Ginger, peeled and grate |
1 Tablespoon Yellow Mustard Seeds |
1 Tablespoon Fenugreek Seeds |
1 Tablespoon Cumin Seeds |
1 Tablespoon Salt |
1 Tablespoon Sugar |
Method |
Toast the mustard, cumin and fenugreek seeds in a pan over a medium heat until the mustard seeds start to pop. Remove from the heat |
Then heat the oil in a pan over a medium heat and cook the garlic and ginger for 2 minutes |
Add the chopped chillies and sauté for about 5 minutes to soften the chillies |
Add the salt, sugar, toasted seeds and the vinegar |
Bring to the boil and simmer gently for about 2 hours until the oil separates from the mixture |
Remove the mixture from the heat and place into clean, hot, sterile jars |
Seal with a lid |