Tomato and chilli relish
This hot and spicy relish is the perfect way to rev up a cold meat platter or add a little
kick to your wraps and sandwiches.
Makes About 5 cups
Preparation time 15 minutes
Pressure cooking time 20 minutes (excluding pressure building time)
Ingredients
1kg ripe tomatoes, peeled, chopped
1 red onion, nely chopped
4 red or green chillies, seeded, chopped
½ tsp salt
1 cup lightly packed brown sugar
2 tsp cumin seeds
¾ cup malt vinegar
⅓ cup plain our
5 x 250ml wide mouth jars, sterilised, see Cook’s note
Method
1. Place the tomatoes, onion, chillies, salt, brown sugar and cumin seeds into the inner pot. Combine the vinegar and plain
our, mixing until combined and smooth. Add the our mixture to the tomatoes, stirring to combine.
2. Close the lid. Select MANUAL program in PRESSURE COOKING, set time for 20 minutes. Press START.
3. When cooking is complete, turn pressure regulator to VENT to allow the pressure to release. Remove lid. Using a wooden
spoon, give the relish a good stir to ensure it is thoroughly combined.
4. While hot, spoon into hot sterilised jars. Screw the lids on immediately, turn the jars over and leave inverted on a board
or a tea-towel for 5 minutes. Then turn right way up and allow to cool. Store in a cool place and use within 2 months.
Chill before serving and refrigerate jars once opened. Serve on your favourite sandwich or cheese board.
Cook’s note
To sterilise jars and lids, preheat oven to 180°C (160°C fan forced). Wash jars in soapy water and rinse well. Place upside
down on a rack and place into the oven. Heat jars for 10 minutes or until dry. Use oven mitts or a bottle clamp to remove
the jars from the oven and place onto a board. Boil lids in a small saucepan and allow to air-dry on a rack. Fill jars while
hot for best results.
Pressure Cook
Set valve to “Seal”
position.
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