Sweet pepper & chilli relish

See instructions for sterilising jars in the NOTES section below. This step is only necessary if you plan to keep the
relish unopened for more than a week, as if you follow the sterilisation process the relish will last for 12 months. If you
plan to eat it up within a few days, don’t bother.

Ingredients
• 3kg red capsicums/peppers, finely diced and seeded
• 10 long red chillies, finely sliced. I left the seeds out
• 250g – 500 grams / 1 – 2 cups raw sugar or Palm sugar
• 500 ml / 2 cups apple cider vinegar
• 2 Tablespoons Tamarind Paste

Instructions
1. Follow jar sterilisation process below if required.
2. Add the capsicums, chillies and a pinch of salt into a large saucepan over
medium heat.
3. Cook for 2-3 minutes, until slightly softened.
4. Add the sugar and stir to combine. Add the apple cider vinegar. Stir to combine.
5. Turn heat down to medium-low and simmer for one hour, stirring occasionally.
6. I taste it at this stage, and add more sugar or vinegar if needed. More sugar will counteract hot chillis and more palm sugar makes a lovely sweet relish.
7. With a potato masher, mash the mixture thoroughly. There will still be chunks but mashing it makes it thicken up.
8. Simmer for another 10 minutes, stirring occasionally. Cool Relish for about 20 – 30 minutes before transferring to jars.
9. Transfer into hot jars with a spoon.

JARS: Clean and wash jars. Heat in a moderate oven for 10 minutes to prepare for bottling. Boil water and put the lids in the water for the same time.
When it comes time to bottling the relish, shake all water off lids and put them on the hot jars with relish in. The tops should seal down. If some are not sealed well, just keep them in refridgerator