Our condiment of choice to smear on sausage rolls.
A slow-cooked relish or chutney, salty, sweet, sour and hot, we kept ours free from spices as we didn’t want to upstage the taste of the sausage (we think it’s just perfect), but feel free to tweak and amend the recipe as you wish (fennel seeds or a bit of cumin, for example).
We suggest adding a spoonful of capers as we love their briny and salty flavour but this is optional. This relish is great with so many foods; in sandwiches, on scrambled eggs, with avocados or with bread and olive oil, this is a little jar of pure happiness that you’ll find reaching for over and over again.
INGREDIENTS:
2 tablespoons cold-pressed rapeseed oil
1 large red onion, chopped
3 garlic cloves, grated
½ large red chilli, chopped and deseeded
80g demerara sugar
1/3 cup (80ml) balsamic vinegar
1 tin (400g) whole and peeled plum tomatoes with their juice
1 tablespoon capers (optional)
1 teaspoon sea salt
1/2 teaspoon cracked black pepper
METHOD:
- In a medium saucepan, over medium-high heat, cook the onions in the oil until they’re very soft and beginning to caramelise (about 10 minutes).
- Add chillies, garlic and capers (if using), stir and cook for 5 minutes longer.
- Add sugar, vinegar, tomatoes, salt and pepper, stir and bring to boil.
- Reduce the heat to medium-low and cook uncovered for a further 30-40 minutes. Most of the liquids will evaporate, the flavours concentrate and the consistency should be of a light jam.
- Pour into a jar, let cool and serve or keep in the fridge for later.