MARI-LIIS ILOVER
Author

Spicy Tomato Relish

 600 ml
  • 1 kg tomatoes
  • 1 red chilli pepper
  • 3 cloves of garlic
  • 25 g ginger (a few centimetres long piece)
  • 1 onion
  • 1 lime (zest and juice)
  • 0,5 tsp cardamon
  • 1 tsp ground cumin
  • 0,5 tsp ground cinnamon
  • 3 dried clove buds
  • 5 pieces of allspice
  • 1 tsp black pepper
  • 150 g jam sugar
  • 1 tsp salt
  • 3 tbsp apple cider vinegar
Make a cross-shaped cut into the stem end of the tomatoes and place them into boiling water for 30 seconds. Remove the tomatoes and place them into a bowl of ice cold water.
Peel the tomatoes and and chop them to smaller pieces. Add the tomatoes along with chopped chilli, grated ginger and garlic. Dice the onion and add to the mix. Sprinkle all the spices, sugar and salt on top and bring to a boil. Simmer without a lid for 20 minutes. In the end add vinegar and bring to a boil again.
The relish may seem too runny, but thanks to the jam sugar it will thicken as it cools. Transfer the relish into jars and store in a fridge. If you wish to store the relish at room temperature sterilise the jars first and fill with hot relish. This recipe makes 600 ml of relish.