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Firey Chilli & Tomato Relish

Submitted by  11 June 2009



30 red chillies de-seeded & chopped,3 inches on root ginger finely chopped,20-25 cloves of garlic (dependant on how much you like garlic) skinned & chopped ,3 Tbsp cummin seeds crushed lightly,2 Tbsp ground tumeric,2-3 Tbsp salt (dependant on taste),3/4 Pint vegetable/sunflower or rapeseed oil,450g(1LB) granulated sugar,600ml (1Pint) Malt vinegar,3.5kg (8lb) Firm ripe red tomatoes cut into chunks - leave in seeds and don't skin


Lightly fry all the chillies, cumin, ginger, tumeric, garlic in a little of the oil for 2-3 minutes to release flavours into the oil. Add remaining oil & gently heat. When warmed - careful do not heat to hot - add sugar, salt & vinegar. When sugar disolved add the tomatoes and cook until thick. This does take a fair while (2-3 hours) and will have an oil film on the top, but it is worth the cooking time & oil as it goes to a really creamy type texture. Cool for 10minutes and pot into warm jars & seal.

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Please note: this recipe has been submitted by a user of this website and is not one of Delia's. We cannot, therefore, take any responsibility if the recipe contains errors, does not work or is not as you expect it to be, although, as our users are keen cooks, we are confident it will be a great dish. Delia tests each of her recipes three times, which is why you can always be sure of success.



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