Friday, April 22, 2011

Easy homemade relish

We had some of Gar's friends over for dinner recently and I decided that it could be kinda fun to do a DIY burger night. So the buns, the cooked patties, some different cheeses, lettuce, chopped onions and tomatoes, mayonnaise and couple of homemade relishes would be on the table and everyone could make up their burgers the way they wanted. It went down pretty well with our guests, though I managed to badly burn my thumb taking a tray of chips out of the oven since Gar doesn't have an oven mit in his house. So I spent a pretty big chunk of the evening with my thumb in a little cup of ice trying to eat my burger using just my left hand. It was a pretty good burger though. :)

I got the recipe for the relish from Darina Allen's Forgotten Skills of Cooking book and reduced the recipe to make one jar of relish rather than the originally intended 12.

300g fresh tomatoes, chopped
37.5g onions, chopped
37.5g eating apple, chopped
108g sugar,
70ml white wine vinegar,
Half teaspoon of salt,
1 teaspoon of ground ginger,
Half teaspoon of ground black pepper,
Half teaspoon of allspice,
1 big garlic clove, crushed.
Quarter teaspoon of cayenne pepper,
28g of sultannas.

Quick tip: finely chop the onion and the apple so they cook down more easily. 

Put all the ingredients together into a large saucepan, bring it to a boil then reduce the heat to let it simmer uncovered for about 30 to 45 minutes. You'll know when it's ready to pot because it's reduced down alot and looks like it's down to the same thick texture of a normal burger relish. Pot it in sterilised jars with non-reactive lids and store it in a cool dry place. 

I made my relish 2 days in advance and kept it in the fridge. When I was potting it up it still smelt very vinegary, leaving it in the fridge overnight made all the difference and it smelt delicious! 

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