Sweet Chilli Relish

A relish generally consists of fruit or vegetable pieces within a sauce and a superb way to make use of those spare fruit and veg in your garden. There is no fixed recipe on how to make relish however, the most popular condiments are jams, chuntneys and sauces. Tonight on The Big Allotment Challenge, showing on BBC Two 8pm, we will watch the remaining 8 allotmenteers make their own relish with the products grown on their allotments. Wendy Eldridge kindly provided us with her quick relish recipe of sweet chilli sauce, which is the perfect condiment for a summer salad. So why not hold on to this recipe and make your own sweet chilli sauce? If you have any other recipes please send them in and help a fellow gardener make use of their fruit and veg!

sweet chilli relish

Ingredients

  • Chillies – mixed, as many as you have
  • 1 cup rice wine vinegar
  • 1 cup water
  • 2 cups white sugar
  • 1 tsp paprika
  • 1 tsp salt
  • 1 tbsp fish sauce
  • 5 cloves garlic
  • Red peppers – if you want a milder sauce, replace some of the chillis with peppers

Method

  1. Chop the chillies in halve and remove seeds and pith, don’t worry if any seeds are missed, it adds to the overall effect.
  2. Put the chillies and garlic in the blender with the rice wine vinegar and pulse until desired consistency is reached.
  3. Put the mixture in a preserving pan with the rest of the ingredients.
  4. Check the consistency, if it is too thick add another cup of water, another of rice wine vinegar and 2 of sugar, plus the paprika, fish sauce and salt again – you are basically doubling everything up.
  5. Cook until the chilli’s are cooked through and a syrupy consistency is reached. Don’t worry if it seems a little runny it will thicken up once cooled.
  6. Pour into sterilised bottles and seal.

 

Wendy says “I have been looking forward to making this since a friend gave me a recipe last year. This is a good sauce, tastes just like the sweet chilli sauce you can buy in the shops but without the sometimes chemically taste you can get with it.”

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