Spicy chilli tomato relish
- 450g ripe tomatoes, skinned, deseeded and chopped
- 2 red chillies, finely diced, seeds reserved
- 2 tbsp red wine vinegar
- 2 tbsp lemon juice
- 1 tbsp tomato purée
- 250g sugar
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.
Tip Sterilise jars and bottles before filling by running through the dishwasher or washing, then drying in a low oven.
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