- Dairy free
- Egg free
- Gluten free
- Lactose free
- Peanut free
- Nut free
- Sesame free
- Soy free
- Wheat free
- Shellfish free
- Seafood free
- Low fat per serve
- Vegan
- Vegetarian
The sweet and spicy flavours of this tomato and chilli relish will uplift your senses. Perfect to add to a burger straight off the barbecue.
- Makes1, approx 2 1/2 cups
- Cook time55 minutes
- Prep time15 minutes
Ingredients
- 2 tsp olive oil
- 1 red onion, finely chopped
- 3 long red chillies, finely chopped
- 2 garlic cloves, crushed
- 5 vine-ripened tomatoes, chopped
- 2 tsp sriracha or chilli sauce
- 1/4 cup (60ml) red wine vinegar
- 1/4 cup (55g) caster sugar
- 2 tbs currants
- 1 tbs chopped basil
Nutritional information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Place oil in a saucepan over medium heat. Cook onion, stirring, for 5 mins or until soft. Add chilli and garlic and cook, stirring, for 1 min or until aromatic.Step 2
Add tomato, sriracha or chilli sauce, vinegar and sugar and bring to the boil. Reduce heat to medium-low. Stir in the currants. Season. Simmer, stirring, for 40-45 mins or until relish reduces and thickens. Stir in the basil.
Step 3
Meanwhile, to sterilise preserving jars, place jars and lids in a large saucepan and cover with cold water. Bring to the boil over medium heat. Cover and reduce to low. Boil gently for 10 mins to kill any bacteria. Use tongs to carefully remove jars and lids and place, upside-down, on a clean tea towel.
Step 4
Ladle relish into sterilised jars. Seal and set aside to cool.
Recipe tip
COOK. STORE. SAVE.
From mild to hot, adjust the chilli and sriracha quantities to suit your taste.
