Sticky sultana & date relish
This is rich, tangy, complex and jammy. It’s thicker and smoother than other relishes and its flavour is even more concentrated. It’s fabulous with any and all cheeses, wonderful with spiced bhajis and samosas, and particularly good with roasted cauliflower.
It couldn’t be simpler to make too! It’s a matter of simmering the ingredients together and blending them up until smooth. This relish will last for 3 months in a sterilised jar if kept in the fridge, just be sure to use a clean spoon each time.
At this time of year we love to make a big batch and share the flavour hack love via edible gifts. Last week we had the pleasure of running a Zoom Cooking masterclass on festive edible gifts, and this was a firm favourite with the guests!
Let us know how you use your Sticky Sultana Relish by sharing on social media @joeyandkatycook.
Prep time: 10 minutes
Cooking time: 20-30 minutes
This recipe makes 2 jars.
Ingredients:
2 onions, diced
1 red chilli, deseeded & chopped
1 large thumb ginger, peeled & chopped
4 tbsp tomato paste
2 tsp flakey sea salt
300 g (2 cup) sultanas, or chopped dates, or a mixture
400 g (⅘ cup) water
170 ml (⅔ cup) red wine vinegar
Method:
Start by sterilising your jam jar in the following way. Preheat the oven to 140 degrees; wash the jam jar and rinse away all the suds; pop it in the preheated oven for 10 minutes until it’s bone dry; and allow the jar to cool before using.
Dice the onions, dice the chilli and peel and chop the ginger.
Combine everything together in a small saucepan and pop on a medium heat with the lid on.
Simmer gently for 20 minutes to allow all the flavours to mingle and harmonise!
Turn off the heat and allow this to cool for 30 minutes before blending in a small jug blender or nutribullet until smooth. This is a thick and relatively intense relish - a relish concentrate if you will! - if you prefer a looser relish or chutney feel free to a splash more water when blending.
How to use it:
on thickly sliced sourdough, under a heavy layer of Welsh Rarebit mixture for the most ludicrous cheese toastie!
with samosas, bhajis and Bombay potatoes on curry night. It’s fabulous with our beetroot bahjis and great with crispy halloumi fries too!
