Spicy Tomato Relish

Jump to Recipe Print Recipe

I found this spicy tomato relish recipe on the Tesco Real Food website.

It's a versatile and delicious relish that has a lovely spice and warmth - sweet red onions and cherry tomatoes with spicy ginger and chilli.   Ideal with salads, sandwiches, toasties, burgers, BBQ and grilled food and cold meats.  Actually, whenever you would have tomato ketchup, have some of this relish instead!

Tips

• To sterilise glass jars, wash in hot, soapy water and rinse well. Dry in the oven for 15 to 20 minutes at 140C/fan 120C/gas mark 1 until hot and completely dry.  Boil metal lids and rubber seals for 10 minutes, then leave to dry.
• This spicy tomato relish recipe is easily adapted if you want to make less or more.

Other Recipes

You might also like to try:

• condiments and sauces

Latest Recipes

Ingredients

• 4 tbsp olive oil
• 1 small red onion, finely diced
• 1 garlic clove, grated
• 6cm piece ginger, grated
• 1 bay leaf
• 1 tsp black peppercorns
• 2 star anise
• 0.5 tsp chilli flakes
• 3 x 250g packs cherry tomatoes, quartered
• 4 tbsp red wine vinegar
• 3 tbsp soft brown sugar
• salt and freshly ground black pepper

As an Amazon Associate I earn from qualifying purchases, if you click on the links below.

Instructions

1. Heat the oil in a deep frying pan over a low heat. Add the onion, garlic, ginger, bay leaf, peppercorns, star anise and chilli flakes. Cook gently for 10 minutes, stirring occasionally.
2. Add the tomatoes, vinegar and sugar and season with salt and freshly ground black pepper. Increase the heat to high and cook, stirring regularly until the tomatoes have broken down and the sauce has thickened (15 to 20 minutes), so that it leaves a clear trail if you draw a spoon through it along the bottom of the pan.
3. Spoon into sterilised jars while hot (if not eating on the same day) or leave to cool before serving. Remove the whole spices before eating. Will keep for 2 weeks in the fridge.

Did you make this recipe?

I’d love to hear how it went…both good and bad!

Please go to the bottom of the page to rate the recipe and/or leave your comments.

It would also be great if you could take a photo and tag Felly Bull on social media, thanks.

Click here to subscribe to receive our free weekly recipe update via email and a copy of our eCookbook.

Spicy Tomato Relish

Deborah

Print Recipe Pin Recipe

Prep Time 10 mins

Cook Time 30 mins

Course Condiment

Cuisine Indian

Servings 1 x 400ml jar

Ingredients

  

• 4 tbsp olive oil
• 1 small red onion finely diced
• 1 garlic clove grated
• 6cm piece ginger grated
• 1 bay leaf
• 1 tsp black peppercorns
• 2 star anise
• 0.5 tsp chilli flakes
• 3 x 250g packs cherry tomatoes quartered
• 4 tbsp red wine vinegar
• 3 tbsp soft brown sugar
• salt and freshly ground black pepper

Instructions

 

• Heat the oil in a deep frying pan over a low heat. Add the onion, garlic, ginger, bay leaf, peppercorns, star anise and chilli flakes. Cook gently for 10 minutes, stirring occasionally.
• Add the tomatoes, vinegar and sugar and season with salt and freshly ground black pepper. Increase the heat to high and cook, stirring regularly until the tomatoes have broken down and the sauce has thickened (15 to 20 minutes), so that it leaves a clear trail if you draw a spoon through it along the bottom of the pan.
• Spoon into sterilised jars while hot (if not eating on the same day) or leave to cool before serving. Remove the whole spices before eating. Will keep for 2 weeks in the fridge.

Notes

• To sterilise glass jars, wash in hot, soapy water and rinse well. Dry in the oven for 15 to 20 minutes at 140C/fan 120C/gas mark 1 until hot and completely dry.  Boil metal lids and rubber seals for 10 minutes, then leave to dry.
• This spicy tomato relish recipe is easily adapted if you want to make less or more.

 

You might also like to try:

• condiments and sauces

Keyword BBQ, burger, cherry tomatoes, grilled food, sandwich, toastie