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.
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.