Soft Brown Sugar
This popular sugar is used...
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Sweets
Red Capsicum Relish
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
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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.
Chelsea Products in Recipe
Soft Brown Sugar
This popular sugar is used...
Reviews
9
What did you think of this recipe?
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- ½ tsp dried chilli flakes
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- 700g pears, cored and finely chopped
- 4 medium onions, finely chopped
- 1 small green pepper, de-seeded and chopped
- 1 small red pepper, de-seeded and chopped
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- 1kg limes
- 2 onions, chopped finely
- 1 Tbsp salt
- 3 cooking apples, peeled and chopped
- 400ml cider vinegar
- 1 tsp ground ginger
- 1 cup raisins
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ingredients
- 1 ½ cups diced red and yellow capsicum (about 2 capsicums)
- 1 red chilli, finely chopped (if seeds are left in, the jam will be hotter)
- 1 apple peeled, cored and finely diced
- 1 cup white or cider vinegar
- ½ cup water
- 2 cups Chelsea Jam Setting Sugar
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- 750g medium sized fresh beetroot
- 1 brown onion, finely chopped
- 2 Granny Smith apples, peeled, cored, finely chopped
- 1 cup apple cider vinegar
- ⅓ cup fresh orange juice
- 1 tbsp lemon juice
- 1 cinnamon stick
- 1 bay leaf
- 2 tsps ground coriander
- 2 tsps ground cumin
- ½ tsp sea salt
- 1¼ cups Chelsea Jam Setting Sugar
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- 500g fresh tomatoes or 860g tinned tomatoes
- 2 medium onions
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- 2 tsp salt
- 2 tsp curry powder
- 2 tsp mustard powder
- 2 tsp cornflour
- 1-2 Tbsp extra vinegar
ingredients
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- 3 orange peppers
- 3 red peppers
- 3 green peppers
- 3 purple sweet peppers
- 12 medium onions
- 3 cups Chelsea White Sugar
- 4 cups cider vinegar
- 1 teaspoon mustard seeds
ingredients
- 3 tablespoons olive oil
- 6 large red onions, peeled and finely sliced
- ⅖ cup, packed, Chelsea Dark Cane Sugar
- 1 tablespoon yellow mustard seeds
- 3 garlic cloves, crushed
- 2 bay leaves
- 1 cup red wine vinegar
- 3 teaspoons sea salt
- 2 teaspoons smoked sweet paprika
ingredients
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- 1 apple peeled, cored and finely diced
- 1 cup white or cider vinegar
- ½ cup water
- 2 cups Chelsea Jam Setting Sugar
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- 2 teaspoons smoked paprika
- 6 shallots, thinly sliced
- 4 long red chillies, seeds removed and sliced
- 3 large cloves garlic, finely chopped
- 4 corn cobs, husks discarded and kernels removed
- ½ cup (125ml) apple cider vinegar
- ⅔ cup (160ml) water
- Juice of 2 limes
- ½ cup (125g) Chelsea Jam Setting Sugar®
- 2 teaspoons sea salt flakes
- ½ cup finely chopped fresh coriander (optional)
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