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Friday Food: Capsicum and Apple Relish

Relish on toastToo much socialising over the last fortnight meant although I cooked, I didn't post. We have had an unexpected sleep all afternoon and so here's Friday Food. Red capsicum were on sale for $2-50 a kilo and so I bought up big. Then I wondered what to make. The new Australian Women's Weekly site, foodtolove.com.au, had a solitary capsicum relish recipe and so I went with that. It is a very simple recipe and cooked up so easily. It also tasted delicious. I think if you like a bit of spice, you could add some red chilli. I made this for Uncle Dutch's birthday and he does not favour chillies, but I do!!!

You should sterilise the bottles or jars for the relish. It is very easy, and the instructions are here for using your oven. The relish should be kept in a cool dark place until opened and then refrigerated. It should keep for six months once opened.

It is delicious on toast, and would be great with fish, chicken or in a salad roll with ham. I made twice the recipe and it made 3-4 cups. I forgot to measure. I used red capsicum as they were on sale, and they are sweeter than the other colours, but you could use any capsicum you choose.

 

Red Capsicum and Apple Relish   makes about 2 cups

  • 20ml olive oil
  • 1 onion, finely chopped, I used red
  • 2 capsicum, de seeded and finely chopped
  • 2 Granny Smith apples, grated. I left the skin on
  • 1 cup brown sugar, firmly packed
  • 10 whole cloves
  • 1/2 cup apple cider vinegar

You will also need some jars and these need to be sterilised about 1/2 an hour before the relish is cooked, so they have a little time to cool down.

Put the onion and olive oil into a saucepan and sauté for 3-5 minutes until soft.

Saute

Add the other ingredients and stir well.

And boil

Bring to the boil and then simmer for 1 1/2 hours, stirring every now and then. It should thicken and darken and most of the liquid should be absorbed.

And boil some more

I found that there was still a tad too much liquid for my liking so I poured a little out. Then just spoon into the slightly cooled sterilised jar, close the lid firmly and set aside to cool. Store in a dark place until opened. It will benefit from a little time in the jar. And I don't have a photo of the relish, I took a photo of the spicy onions and not the relish. So here is the relish:

Relish

And here's what I thought was the relish in the jar. It is spicy pickled red onions!!!

Spicy onions

Comments

Lois

Yum! Lucky Uncle Dutch.

Cakelaw

Wow, $2.50 a kilo for capsicums - so cheap. The relish is a good way to make the most of them.

mrspao

That looks rather delicious!

catherine robets

thats different

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