Chilli Relish
Author: Pyvb5d7hRrE
This hot red chilli relish can spice up any meal! Put it on your burgers, in your hotdogs or eat it with poppadums.
  • 1 kg (2.2 lb) red chillis, chopped
  • 400 ml (14 fl oz) white vinegar
  • 250 ml (8 fl oz) vegetable oil
  • 5 garlic cloves, sliced
  • 5 cm (2″) piece of ginger, peeled and grated
  • 1 tbsp yellow mustard seeds
  • 1 tbsp fenugreek seeds
  • 1 tbsp cumin seeds
  • 1 tbsp salt
  • 1 tbsp sugar
  1. 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.
  2. Heat the oil in a pan over a medium heat and cook the garlic and ginger for 2 minutes.
  3. Add the chopped chillis and sauté for about 5 minutes to soften the chillis.
  4. 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.
  5. Remove the mixture from the heat and place into clean, hot, sterile jars. Seal with a lid. Label when cold.
Calories: 44 Fat: 4.0 Sugar: 1.1 Fiber: 0.3 Protein: 0.4 Cholesterol: 0.0
Titli's Tips
The quantities are enough for 2lb (2 x 450g) of relish. If you prefer a sweet chilli relish you can increase the amount of sugar to taste at the end of the cooking period.
Recipe by Titli's Busy Kitchen at