Green Chilli Relish
This spicy relish is wonderful with cheese!
Makes 5-6 380g jars
Ingredients:
1 kilo red onions
50g butter
2tbsp olive oil
bunch thyme
3 garlic cloves, crushed
750g green chillis
1 ½ cups drained jalepenos
200g brown sugar
200ml brown vinegar
100ml balsamic vinegar
Put onions in food processor and blitz till bite-sized pieces.
Heat butter and oil in large pan over gentle heat and cook onions till soft and slightly golden.
Blitz chillis, jalepenos, and garlic and add to onions. Cook gently for 10 minutes till softened.
Add sugar and salt and pepper to pan and stir through over heat till sugar melted.
Pour in vinegars. Add tied bunch of thyme. Bring to boil, then reduce to rapid simmer for 30-40minutes or until the majority of the liquid is cooked away.
Meanwhile wash jars and rinse thoroughly. Put upside down on tray and put in oven on 170 degrees C for 20 minutes.
Remove bunch thyme.
Allow jars and relish to cool slightly, then spoon relish into the jars.
Leave to cool, then seal.
Leave to mature for at least 2 weeks before eating.