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Red Capsicum Relish
Red Capsicum Relish
Sweets

Red Capsicum Relish

4.5
45 mins
1 hours 5 mins
Easy
2

What to do with capsicums when they are in season? A relish recipe submitted by one of our recipe club members.

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  • Ingredients
  • Method

Ingredients

  • 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

Chelsea Products in Recipe

Soft Brown Sugar

Soft Brown Sugar

This popular sugar is used...
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Method

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.
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9

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