Recipe: Tomato & Chilli Relish

What better way to finish off a paleo burger, than with a generous serving of home-made relish? This relish is tomato and chilli – but unlike most relish recipes, I've used medjool dates instead of sugar to add some sweetness.

If you like your relish hot, add some more chillies to your mixture.

Recipe: Tomato & Chilli Relish

Recipe type: Sauces & Condiments

Prep time:  10 mins

Cook time:  45 mins

Total time:  55 mins

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Ingredients

• 1 tsp extra virgin olive oil
• 1 white onion, diced
• 3 cloves garlic, finely diced
• ½ eggplant (aubergine)
• 3 medjool dates, diced
• 80ml red wine vinegar
• 4 chillies, chopped (try a mixture of red and green)
• ½ tsp fennel seeds
• ½ tsp coriander seeds
• 250g cherry tomatoes
• celtic sea salt & ground black pepper, to taste

Instructions

1. Heat the olive oil in a pan over a low heat
2. Add the onion and garlic, and fry until they start to turn soft & translucent
3. Add in the eggplant and dates, and cook for 4-5 minutes, stirring often
4. Pour in the red wine vinegar and reduce the temperature to a simmer. Simmer until the liquid has reduced to approximately half its original volume
5. Add in the chillies, fennel, coriander and tomatoes, the reduce the heat to a low setting and stir regularly
6. After about half an hour, season, then remove from the heat. Allow to cool before serving.

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