Capsicum relish

Recipe from: 9/1/1999 12:00:00 AM
Ingredients 12
Servings 1
Minutes 10 minutes


Serving Change
  • 150
    white wine vinegar
  • 75
    lemon juice
  • pinch dried chilli
  • 110
    castor sugar
  • 7
    ground coriander
  • 25
    English mustard powder
  • 15
  • 30
    olive oil
  • 3
    altogether, red and yellow peppers, deseeded and julienned 0,5 cm wide
  • 3
    garlic cloves, crushed
  • 1
    large onion halved and cut into strips
  • 2
    fresh red chillies, halved, cleaned and chopped


10 minutes
Bring vinegar, lemon juice and chilli to the boil. Stand for 30 minutes. Strain, discarding chilli. Mix sugar and dry ingredients together and add a little cold vinegar mixture. Bring remaining vinegar mixture to the boil and cook for about three minutes. Set aside. Heat pan and add olive oil. Fry peppers, garlic and onions quickly, allowing peppers to colour a little but not soften. Add chillies at the last moment. Decant to a bowl. Pour thick, hot sauce over and fold together. Cool. Ladle into sterilised jar and keep chilled for up to one month. Serve warm or cold. Ideal with pork or chicken. Makes about 750 ml.

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