Spicy grape and tomato relish recipe

Posted by Sarah Duff on 20 May 2011

We made this spicy grape and tomato relish at Prince Albert recreational cooking school, African Relish. It went really well with the slow-cooked Karoo lamb shanks we made, but it would also be great with cheese on bread or crackers. This recipe makes about three jars.

You’ll need:

  • 500 g chopped tomatoes
  • 2 apples, peeled and diced
  • 2 small onions, finely chopped
  • 150 ml white wine vinegar
  • 100 g raisins
  • 2 g chilli flakes
  • 1 tsp black mustard seeds
  • 1 tsp mustard powder
  • 20 mm long piece fresh ginger, peeled and finely grated
  • 2 cups of fresh grapes, halved and pips removed
  • Generous pinch of salt

Place the tomatoes, apples, onions, sugar, vinegar, raisins and salt into a large pot. Cover and cook for 30 minutes, stirring occasionally. Add the rest of the ingredients and cover and cook for a further 30 minutes, stirring occasionally. Reduce the heat to a gentle simmer until the relish is thick. Remove from heat and store in sterilised jars.

You may also like






yoast-primary -
tcat - Food
tcat_slug - food
tcat2 -
tcat2_slug -
tcat_final - food-and-drink