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Spicy chilli tomato relish
Makes: about 300ml
Prep time: 10 minsTotal time: 
Recipe photograph by Dan Jones
Spicy chilli tomato relish
Makes: about 300ml
Prep time: 10 minsTotal time:
See more recipes
Nutritional information (teaspoon)
Calories
18Kcal
Fat
0gr
Saturates
0gr
Carbs
4gr
Sugars
4gr
Fibre
0gr
Protein
0gr
Salt
0gr
Sainsbury's magazine
Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.
Sainsbury's magazine
Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.
Ingredients
- 450g ripe tomatoes, skinned, deseeded and chopped
- 2 red chillies, finely diced and seeds removed if you don’t want it to be too hot
- 2 tbsp red wine vinegar
- 2 tbsp lemon juice
- 1 tbsp tomato purée
- 250g sugar
Step by step
Get ahead
This will keep for several weeks in the fridge.
-
Bubble the tomatoes, chillies, vinegar, lemon juice and tomato purée together in a medium-sized pan for 8-10 minutes. The mixture should be thick enough that when you run a spoon through it, a gap remains in the middle.
-
Add the sugar and some seasoning. Stir until the sugar dissolves, then boil rapidly for 5 minutes until thickened, stirring occasionally.
-
Pour into a sterilised jar, cover and leave to cool. It will keep for several weeks in the fridge.
TipSterilise jars and bottles before filling by running through the dishwasher or washing, then drying in a low oven.
Chef quote
This spicy tomato relish is great for using up a glut of garden produce you might have. It's wonderful in sandwiches and great served with barbecued meats and burgers, too