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Red Chilli Relish

This hot red chilli relish can spice up any meal!

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Serves 24 (Estimated) Rating 4/5

4 stars

Prep Time 10 Minutes Cooking Time 20 Minutes

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May contain mustard

Vegan safe Vegetarian

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
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