1kg red capsicums
1tsp black peppercorns
2tsp black mustard seeds
2 red onions, thinly sliced
4 cloves garlic, chopped
1½ cups red wine vinegar
2 apples, peeled, cored and grated
1tsp grated fresh ginger
1 cup Chelsea Soft Brown Sugar

Quarter the capsicums and remove the seeds and membrane and thinly slice the flesh. Tie the peppercorns in a piece of muslin and secure with string.

Combine the capsicum, peppercorns, mustard seeds, onion, garlic, vinegar, apple and ginger in a large pot. Simmer for 30 minutes, or until the capsicum are soft.

Add the sugar and stir over a low heat until completely dissolved. Simmer, stirring occasionally, for about 1¼hours, or until the relish has reduced and thickened. Remove the muslin bag.

While the relish is cooking, wash and rinse the preserving jars with boiling water then dry in a warm oven.

Spoon the relish into the hot jars and seal. Turn the jars upside down for 2 minutes, then turn right way up and leave to cool. To allow the flavours to develop leave the relish for 2 - 4 weeks before using. Keep in a cool dark place for up to 1 year. Refrigerate after opening.

Makes 2 x 250ml jars.