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Homemade Tomato & Chilli Relish

What better way to finish off a paleo burger, than with a generous serving of homemade 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. This Tomato & Chilli Relish is perfect for adding a spicy kick to your meals while keeping it Paleo.

Tomato & Chilli Relish Paleo diet recipe sauce dip
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5 from 1 vote

Recipe: Tomato & Chilli Relish

This Tomato & Chilli Relish is a perfect Paleo condiment to top off your burgers or use as a dip. Made with medjool dates for natural sweetness, it combines the rich flavours of tomatoes and chillies to create a deliciously spicy and slightly sweet relish.
Prep Time10 minutes
Cook Time45 minutes
Total Time55 minutes
Course: Condiments, Sauces
Cuisine: Barbecue, Paleo
Keyword: Homemade Relish, Paleo Relish, Spicy Condiment, Tomato & Chilli Relish
Servings: 8
Calories: 50kcal
Cost: 10

Equipment

  • Pan

Ingredients

  • 1 tsp extra virgin olive oil
  • 1 white onion diced
  • 3 cloves garlic finely diced
  • 1/2 eggplant aubergine
  • 3 medjool dates diced
  • 80 ml red wine vinegar
  • 4 chillies chopped (try a mixture of red and green)
  • 1/2 tsp fennel seeds
  • 1/2 tsp coriander seeds
  • 250 g cherry tomatoes
  • celtic sea salt & ground black pepper to taste

Instructions

  • Heat the Oil: First, heat the olive oil in a pan over a low heat.
  • Cook the Aromatics: Next, add the diced onion and garlic to the pan. Fry until they start to turn soft and translucent.
  • Add the Eggplant and Dates: Then, add in the diced eggplant and medjool dates. Cook for 4-5 minutes, stirring often.
  • Add the Vinegar: 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.
  • Add the Remaining Ingredients: Add in the chopped chillies, fennel seeds, coriander seeds, and cherry tomatoes. Reduce the heat to a low setting and stir regularly.
  • Simmer: Allow the mixture to simmer for about half an hour, stirring occasionally.
  • Season and Cool: Finally, season with Celtic sea salt and ground black pepper to taste. Remove from the heat and allow the relish to cool before serving.

Why Make Your Own Paleo-Friendly Relish?

Store-bought relishes are often packed with refined sugars, preservatives, and mysterious ingredients that have no place in a Paleo lifestyle. Creating your own Tomato & Chilli Relish gives you full control over what goes into your food. It’s a simple recipe, but the result is full of robust flavour – sweet, tangy, spicy, and completely natural.

Using medjool dates instead of sugar is a game-changer. They add natural sweetness and a depth of flavour that processed sugar simply can't replicate. Dates also bring a subtle caramel richness and are a great source of dietary fibre, potassium, and antioxidants.

The Perfect Burger Companion

This relish is the ultimate companion for a juicy Paleo burger. Whether you’re making beef, lamb, chicken, or even a veggie-based patty, the richness of the tomato combined with the mild heat from the chillies will take your burger to a whole new level. The relish adds moisture and flavour to every bite without overpowering the main ingredients.

Try it on top of a sweet potato bison burger or pair it with a bunless lamb burger, and you’ll see just how versatile this condiment can be.

Ingredients You Can Trust

The key to a great relish is starting with quality ingredients. Here’s what makes this recipe stand out:

  • Fresh tomatoes: Ripe, juicy tomatoes form the heart of this relish. Use organic if you can, and opt for roma or truss tomatoes for deeper flavour.
  • Chillies: Choose red chillies for both colour and heat. Adjust the quantity based on your spice preference.
  • Medjool dates: These natural sweeteners balance the acidity of the tomatoes and the spice from the chillies beautifully.
  • Garlic and onion: Essential for depth and savoury richness.
  • Apple cider vinegar: Adds a touch of tang and helps preserve the relish naturally.

Every ingredient in this recipe is Paleo-compliant and unprocessed, supporting a clean eating approach that doesn’t compromise on taste.

How to Customise the Heat Level

Spice tolerance varies widely from person to person. The great thing about this relish is that it’s easy to adjust. If you like it mild, reduce the number of chillies or remove the seeds. If you love heat, keep the seeds in and consider adding a pinch of cayenne or a hotter variety of chilli like bird’s eye or habanero.

You can also add a teaspoon of smoked paprika for a deeper, more earthy heat that complements grilled meats beautifully.

Versatile Ways to Use Tomato & Chilli Relish

Once you’ve made a jar of this relish, you’ll find endless ways to enjoy it:

  • As a topping for burgers, grilled meats, or sausages
  • Served alongside scrambled eggs or an omelette
  • As a dip for sweet potato wedges or vegetable sticks
  • Spread on Paleo crackers or lettuce wraps
  • Swirled through cauliflower rice or mash for added flavour

This relish can also be stirred into soups or stews for a kick of flavour, or even used as a marinade base when mixed with olive oil and lemon juice.

How to Store Your Homemade Relish

Once cooled, this relish can be stored in a clean, sterilised glass jar in the fridge for up to two weeks. If you’d like to keep it longer, consider freezing it in small batches using silicone ice cube trays or freezer-safe jars. That way, you always have a flavour booster ready to go.

Be sure to use a clean spoon each time to prevent contamination and maximise shelf life. As there are no artificial preservatives in this recipe, proper storage is key.

Make It in Batches

This recipe is easy to scale up. Make a larger batch and store some jars for later or share them as thoughtful, homemade gifts. A jar of Paleo-friendly Tomato & Chilli Relish tied with a piece of twine and a handwritten label makes a charming and practical present for foodies and health-conscious friends alike.

Health Benefits of the Key Ingredients

  • Tomatoes: Rich in lycopene, a powerful antioxidant that supports heart health and reduces inflammation.
  • Chillies: Contain capsaicin, known for its metabolism-boosting and pain-relief properties.
  • Medjool dates: Provide fibre, minerals, and a natural source of energy without spiking blood sugar as rapidly as refined sugars.
  • Garlic: Anti-inflammatory, antibacterial, and a supporter of immune function.
  • Apple cider vinegar: Aids digestion and helps balance blood sugar levels.

Batch Cooking Tip: Use in Meal Prep

If you like to batch cook your meals for the week, this relish will quickly become a staple in your kitchen. Make a few jars at once and use it to add flavour to your proteins, vegetables, and lunchboxes. It’s especially handy when time is short, and you want to elevate simple meals without fuss.

A Delicious Way to Avoid Hidden Sugars

Creating this Tomato & Chilli Relish is a fantastic way to enjoy a spicy and slightly sweet condiment that fits perfectly into a Paleo lifestyle. The combination of fresh tomatoes, chillies, and medjool dates creates a rich and flavourful relish that enhances any dish.

Many relishes on the market contain high-fructose corn syrup, preservatives, and gums. This version skips all of that and instead focuses on natural sweetness and bold, clean flavours. It’s proof that you don’t need additives to make something taste amazing.

Final Thoughts

This relish is versatile and can be used as a topping for burgers, a dip for vegetables, or even a spread for sandwiches. It's a healthy and delicious alternative to store-bought relishes, packed with natural ingredients and no added sugars.

I hope you enjoy making and eating this Tomato & Chilli Relish. For more creative and healthy Paleo recipes, be sure to explore my blog. I’d love to hear your thoughts and any variations you made to the recipe, so please share in the comments below. Happy cooking and enjoy your relish!

Tomato & Chilli Relish Paleo diet recipe sauce dip

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Paleo Griddled Tuna Steaks with Coriander

When cooking tuna steaks, only the best will do for my Griddled Tuna Steaks. Buy ‘Sushi Grade’ tuna, which you can effectively eat raw, and cook it to medium. This way, the fish will do the talking, and you won’t need overpowering sauces or marinades to make it palatable. This simple yet flavourful recipe is perfect for showcasing the quality of the tuna. The combination of coriander, capers, and lime creates a light and refreshing dressing that complements the natural taste of the fish. Creating these Griddled Tuna Steaks with Coriander and Capers allows you to enjoy a delicious and healthy meal that aligns with your Paleo lifestyle. The simplicity of the recipe lets the high-quality tuna shine, while the light dressing adds a refreshing touch. This dish is perfect for a quick yet satisfying dinner.

Griddled tuna steaks with coriander and capers paleo recipe fish dinner lunch
Print Recipe
5 from 2 votes

Griddled Tuna Steaks with Coriander and Capers

These Griddled Tuna Steaks with Coriander and Capers are a simple yet delicious Paleo dish. Using sushi-grade tuna, this recipe ensures a perfect medium-cooked steak that's both tender and flavourful. The light dressing enhances the natural taste of the tuna, making it a delightful meal.
Prep Time10 minutes
Cook Time3 minutes
Course: Dinner
Cuisine: Paleo
Keyword: Griddled Tuna Steaks, Healthy Tuna Steaks, Paleo Tuna Recipe, Quick Dinner Recipe
Servings: 2
Calories: 300kcal
Cost: 30

Equipment

  • Griddle pan
  • Food processor or blender

Ingredients

  • 2 sushi grade tuna steaks
  • 1 small handful fresh coriander roughly chopped
  • 1 tbsp capers rinsed and dried
  • Juice and zest of 1 lime
  • 1 clove garlic
  • 2 spring onions trimmed and chopped
  • 2 tbsp olive oil
  • Salt and pepper

Instructions

  • First, heat a griddle to a very high heat and brush with a little olive oil.
  • Next, whizz together all the ingredients, bar the tuna, to form a light dressing. Set aside.
  • When the griddle is really hot and the oil is smoking, throw on the tuna steaks. Sear for 1 and a half minutes on each side, so still pink in the middle.
  • Remove from the heat, and drizzle with the dressing.

Moreover, this recipe is versatile and can be adjusted to suit your taste preferences. It’s an excellent option for a special dinner or a quick weeknight meal, ensuring everyone can enjoy a nutritious and flavourful dish. For more delicious Paleo recipes, don't forget to subscribe to our newsletter and follow us on social media! Let us know how you enjoyed these Griddled Tuna Steaks with Coriander and Capers in the comments below. Happy cooking!


Griddled tuna steaks with coriander and capers paleo recipe fish dinner lunch

Nutritional Benefits of Tuna

Tuna is one of the most nutrient-dense seafood choices you can include in a Paleo diet. Rich in high-quality protein, it supports muscle repair and satiety, making it a great option for those focused on energy and body composition. It’s also a superb source of omega-3 fatty acids, which support heart health, reduce inflammation, and may even contribute to clearer skin and enhanced cognitive function. By opting for sushi-grade tuna, you’re not only enhancing flavour, but you’re also avoiding harmful additives and preservatives that are often found in more processed varieties.

Perfecting Your Griddle Technique

To get the best texture and flavour, preheat your griddle or grill pan until it’s searing hot. Lightly oil the tuna steaks and season them with sea salt and freshly cracked pepper just before cooking. For medium doneness, cook each side for approximately 1½ to 2 minutes. This quick sear preserves the tuna’s juicy centre while giving a beautiful outer char. If you prefer your steak a little more rare in the middle (which many sushi lovers do), reduce the time slightly to achieve that perfect blush-pink interior.

Side Dishes That Complement Tuna Steaks

Griddled Tuna Steaks pair beautifully with a wide range of Paleo-friendly sides. Try serving them alongside roasted sweet potato wedges, a crisp Asian-style slaw, or grilled asparagus with lemon zest. A fresh cucumber and avocado salad with a squeeze of lime and a pinch of sea salt adds a cooling element that works particularly well with the coriander and caper dressing. You could also spoon some zesty cauliflower rice underneath the steak for a low-carb, nutrient-packed option that soaks up the juices perfectly.

Sustainability and Sourcing

Where your tuna comes from matters — not only for taste, but for the health of our oceans too. Look for wild-caught tuna, ideally pole-and-line or troll-caught, to ensure sustainable fishing practices are being followed. Overfishing and by-catch are serious issues with industrial tuna fishing, so taking a little extra time to find an ethical supplier pays off in both quality and environmental impact. Many speciality fishmongers or online seafood suppliers in Australia now offer transparent sourcing information.

Storing and Using Leftovers

If you have any leftover cooked tuna, don’t let it go to waste. Store it in an airtight container in the fridge and use it the next day to make a refreshing tuna salad. Flake it into a bowl with baby spinach, chopped boiled egg, diced cucumber, avocado, and a light olive oil dressing. You could also stuff it into lettuce cups or use it as a protein boost in a wrap made with Paleo-friendly coconut or cassava tortillas. Cooked tuna will typically last up to two days refrigerated, though it’s best enjoyed sooner for maximum freshness.

Herb Substitutions and Variations

If coriander isn’t your favourite herb, try substituting it with flat-leaf parsley or fresh dill, both of which bring their own fresh twist to the caper-lime combination. You can also add finely chopped shallots or red chilli to the dressing for a bolder punch. Another delicious variation is to lightly brush the tuna steaks with a touch of garlic-infused olive oil before grilling to enhance depth of flavour without overwhelming the natural sweetness of the fish.

Wine Pairings and Presentation Tips

For those who enjoy a glass of wine with dinner, a dry white like Sauvignon Blanc or a light-bodied rosé complements the brightness of the lime and the richness of the tuna. When plating, consider layering the tuna over a bed of greens or a drizzle of the coriander and caper dressing, garnished with microgreens or edible flowers for a restaurant-quality finish at home. This is one of those dishes where simple presentation makes a big impact.

Final Tips for Success

Always let your tuna steaks come to room temperature for about 15–20 minutes before cooking. This ensures even heat distribution and a perfect centre. Avoid overcooking — tuna dries out quickly and loses its flavour when well-done. Keep your dressing chilled until serving for a contrasting freshness against the warm steak. And don’t forget to season just before cooking, not too early, to preserve the moisture within the fish.

Whether you’re preparing a romantic dinner, a family meal, or a solo treat, these Griddled Tuna Steaks with Coriander and Capers are sure to impress. With premium ingredients, minimal prep, and maximum flavour, they’re a shining example of how good Paleo can taste.