Chilli cherry relish
SERVES 12 PREP + COOK TIME 2 HOURS
300g cherries, pitted and quartered
1 eschalot, chopped finely
1 Granny Smith apple, peeled and coarsely grated
1 Roma tomato, grated coarsely
1 teaspoon finely grated ginger
2 long red chillies, halved, seeded and sliced
1 teaspoon paprika
1 teaspoon ground coriander
¼ cup (50g) caster sugar
1 tablespooon honey
½ cup (125ml) malt vinegar
1 Combine all the ingredients a medium saucepan over medium heat. Cook, stirring, until sugar is dissolved. Simmer, stirring occasionally, for 15 minutes, or until mixture is thick and sticky. Season with salt flakes and freshly ground pepper.
2 Transfer relish into sterilised jars. Serve with cheese, cured meats or on sandwiches. Suitable to freeze.
