Sunday, June 5, 2011
We had our first BBQ of the season last night. For the vegetarians I grilled some portabello mushrooms and served them in a bap with salad, brie and this relish. They went quickly!
As it has a high sugar content and contains vinegar, it should keep, so I made extra for the next BBQ :-)
-6 medium sized tomatoes, diced
-1 large red onion, diced
-1 red pepper, seeds removed and diced
-1 clove garlic, crushed
-1 red chilli, chopped
-150 ml white /red wine vinegar
-2 tsp ketchup
-1 tsp mustard seeds
-2 tsp sunflower oil
1. Heat the oil in a large pan and gently fry the onion and pepper until soft. Add the tomatoes, mustard seeds, garlic, ketchup and chilli and fry for 3 - 4 minutes more.
2. Add the sugar and vinegar and turn up the heat. Stirring frequently, cook until the sugar has dissolved and there is very little liquid left.
3. Leave to cool and serve at BBQs or with cheese, or preserve in sterilised jars.