Use home grown or shop bought sweet peppers, apples and onions for this relish / chutney. Keeping this recipe simple allows the taste of autumn to shine through for a year or two. Superb with cheese or whenever you might have used tomato ketchup (burgers or hot dogs are ideal), this relish subtly livens up so many dishes including grilled chicken and pork.
This recipe scales up perfectly.
1 medium apple (we used British desert apples)
1 medium onion
175ml (3/4 cup) white wine vinegar
2 heaped tablespoons of sugar (white or brown)
2 heaped teaspoons of mustard seeds
Half a teaspoon of salt
Peel onions and finely chop
Finely chop apples (we left the skins on).
Almost all relishes and chutneys improve their flavour when stored in a sealed jar for a period of time. We wait three months before starting to use a batch of homemade relish.
Add (all the ingredients) the chopped sweet peppers, chopped onions, chopped apples, white wine vinegar, sugar, mustard seeds and salt to a pan on a medium heat.STEP 2
Stir every few minutes whilst the relish heats to a boil and all the sugar is dissolved. Turn the heat down slightly and simmer the relish mixture for 30 minutes until almost all the liquid has been absorbed / evaporated. Turn off the heat to the relish and allow it to cool slightly before bottling.STEP 3
Bottle the cooked relish when it, and the jars are still warm. Label and store for up to two years in the fridge or a cool cupboard.