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

Carbon Rating A

CO2e Information

1 kg Red Chillies, finely sliced
400 ml White Vinegar
250 ml Vegetable Oil
6 Garlic Cloves , finely chopped
3 cm Ginger, finely chopped
1 tbsp Yellow Mustard Seeds
1 tbsp Fenugreek Seeds
1 tbsp Cumin Seeds
1 tbsp Salt
1 tbsp 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