Soft Brown Sugar
This popular sugar is used...
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Sweets
Red Capsicum Relish
45 mins
1 hours
5 mins
Easy
2
What to do with capsicums when they are in season? A relish recipe submitted by one of our recipe club members.
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- Ingredients
- Method
Ingredients
- 1kg red capsicums
- 1tsp black peppercorns
- 2tsp black mustard seeds
- 2 red onions, thinly sliced
- 4 cloves garlic, chopped
- 1½ cups red wine vinegar
- 2 apples, peeled, cored and grated
- 1tsp grated fresh ginger
- 1 cup Chelsea Soft Brown Sugar
Chelsea Products in Recipe
Reviews
9
What did you think of this recipe?
Ness
Oh my goodness this is amazing.. I put it on everything..
5
srimayyia
Thank u for a quick and delicious recipe.
5
Christine
Absolutely delicious. Great with meats, cheese, on sandwiches. I will definitely be making this again.
5
Leanne
Far too sweet - next time I will leave sugar out and add some by taste.
3
Sheryl
This relish is delicious on cracker biscuits with cheese and on a sandwich with ham. I added half teaspoon of chilli paste
5
Paulina
Easy to do and great taste. Will definitely do this again.
5
Clair
Nice simple recipe and good small quantity to use up some capsicums. Looks and tastes lovely. Found it didn't need the full cooking time so perhaps use your own judgment
5
lyn roberts
I make mine with a mix of cider vinegar and white vinegar, very popular with family
3
Alison
Great simple recipe. Great with cheese, cold meats etc.
5
Method
Quarter the capsicums and remove the seeds and membrane and thinly slice the flesh. Tie the peppercorns in a piece of muslin and secure with string.
Combine the capsicum, peppercorns, mustard seeds, onion, garlic, vinegar, apple and ginger in a large pot. Simmer for 30 minutes, or until the capsicum are soft.
Add the sugar and stir over a low heat until completely dissolved. Simmer, stirring occasionally, for about 1¼hours, or until the relish has reduced and thickened. Remove the muslin bag.
While the relish is cooking, wash and rinse the preserving jars with boiling water then dry in a warm oven.
Spoon the relish into the hot jars and seal. Turn the jars upside down for 2 minutes, then turn right way up and leave to cool. To allow the flavours to develop leave the relish for 2 - 4 weeks before using. Keep in a cool dark place for up to 1 year. Refrigerate after opening.
Makes 2 x 250ml jars.
Chelsea Products in Recipe
Soft Brown Sugar
This popular sugar is used...
Reviews
9
What did you think of this recipe?
Ness
Oh my goodness this is amazing.. I put it on everything..
5
srimayyia
Thank u for a quick and delicious recipe.
5
Christine
Absolutely delicious. Great with meats, cheese, on sandwiches. I will definitely be making this again.
5
Leanne
Far too sweet - next time I will leave sugar out and add some by taste.
3
Sheryl
This relish is delicious on cracker biscuits with cheese and on a sandwich with ham. I added half teaspoon of chilli paste
5
Paulina
Easy to do and great taste. Will definitely do this again.
5
Clair
Nice simple recipe and good small quantity to use up some capsicums. Looks and tastes lovely. Found it didn't need the full cooking time so perhaps use your own judgment
5
lyn roberts
I make mine with a mix of cider vinegar and white vinegar, very popular with family
3
Alison
Great simple recipe. Great with cheese, cold meats etc.
5
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