Sweet Chilli Relish

LottieLovesFood

Vegan Relish

Fancy something sweet with a hint of chilli to liven up your lunch or dinner? This sweet chilli relish has fabulous flavours that will definitely give your usual meals a tasty twist. Ancho Poblano chillies are mild, sweet, with no fiery chilli ‘burn’ – just a mild delicious tingle!

  1. 8g dried ancho poblano chillies with seeds
  2. 2 roasted red peppers from a jar (or you can roast your own)
  3. 5 cherry tomatoes
  4. 1 large clove garlic
  5. 1/2 red onion
  6. chopped into 3 chunks
  7. 1 cm piece fresh
  8. peeled ginger
  9. Pinch of pink Himalayan salt (or table salt)
  10. Generous pinch of black pepper
  11. 1 tsp sugar (optional)
  12. 1 tblsp white wine vinegar
  13. 1 tblsp balsamic vinegar

Makes 1 large jar

Equipment

  • Measuring cups & spoons
  • Food processor
  • Frying pan
  • Wooden spoon
  • Airtight glass jar
  • Sieve

Soak the dried chilli and seeds in hot water for 10 mins to soften. When they’re ready, drain into a sieve and tip into the processor.

Add the rest of the ingredients to the food processor and blitz together for 15-20 seconds until everything is chopped into tiny pieces (it doesn’t need to be completely smooth).

Pour the mix into a frying pan and simmer gently on a medium heat for 8-10 mins, so that most of the liquid is absorbed and the flavours intensify. Stir occasionally to make sure nothing sticks to the bottom of the pan.

* Top Tip *
Keep an eye on the pan as the timings are just a guide – don’t over simmer the relish or it will dry up and burn.

The relish is ready when the excess liquid has been absorbed but it’s still moist – taste and adjust any seasonings or sweetness to your own taste. Leave to cool and store in an airtight jar.

* Serving Suggestion *
This sweet chilli relish is delicious on crackers, open sandwiches and serves as a great party dip for slices of toasted pitta bread. It’s also perfect for mixing through cooked pasta and veggies to add a spicy twist, plus any other tasty combinations you discover! Store it in the fridge and it will keep for up to 1 week (if you haven’t eaten it all by then!)

I’ve got loads more yummy vegan recipes on LottieLovesFood.com or come say hi on twitter or instagram.

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