Makes 2 kg (4½ lb)
Preparation time 20 minutes
Cooking time 35 minutes
1 kg (2 lb) ripe tomatoes, skinned and chopped
1 kg (2 lb) red peppers, cored, deseeded and finely chopped
500 g (1 lb) onions, finely chopped
2 red chillies, deseeded and finely chopped
450 ml (¾ pint) red wine vinegar
175 g (6 oz) soft light brown sugar
4 tablespoons mustard seeds
2 tablespoons celery seeds
1 tablespoon paprika
2 teaspoons salt
2 teaspoons pepper
Combine all the ingredients in a large saucepan. Bring the mixture to the boil over a moderate heat, then reduce the heat and simmer, uncovered, for about 30 minutes until most of the liquid has evaporated and the relish has a thick, pulpy consistency. Stir frequently as the relish thickens.
Transfer the relish to 3 warm, dry, sterilized 500 g (1 lb) jars (see page 9). Cover the surface of each with a disc of waxed paper, waxed side down. When cool, seal with an airtight lid. Label the jars and store in a cool, dry place. The relish will keep, unopened, for up to 3 months.
For beetroot & apple relish, put 500 g (1 lb) cooking apples, peeled, cored and grated, and 500 g (1 lb) grated raw beetroot in a large pan with 375 g (12 oz) finely chopped onions, 1 tablespoon finely chopped fresh root ginger, 2 crushed large garlic cloves, 1 teaspoon paprika, 1 teaspoon ground turmeric, 1 cinnamon stick, 250 g (8 oz) soft dark brown sugar and 450 ml (¾ pint) red wine vinegar. Bring to the boil, reduce the heat and cover. Simmer, stirring occasionally, for about 1½ hours, until the relish has thickened and the beetroot is tender. Jar, cool and seal as above and leave to mature in a cool, dark place for 1 week. (It will keep, unopened, for 6–9 months.)