Red Chilli Relish

This hot red chilli relish can spice up any meal!

Serves 24 (Estimated) Rating 4 (1-5)

Prep Time 10 Minutes Cooking Time 20 Minutes

Vegan safe Vegetarian

1 kg hot red chillies, chopped
400 ml white vinegar
250 ml vegetable oil
6 garlic cloves, sliced
6 cm piece of ginger, peeled and grated
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