1. Serve as a condiment with any sort of meat.
2. Add to sandwiches or wraps for instant flavour.
3. Stir through a tub of light sour cream or natural yoghurt for a super yum dip.
4. Use as a topper or dipping sauce for fritters, falafel, or meatballs.
5. Slash a camembert or brie cheese criss cross, place on a piece of foil, pour relish over, and bake for 20 minutes. Serve hot with bread, lavash or crackers.
6. Fill baked bread cases with scrambled egg and top with relish for a special brunch.
7. Mash with half an avocado and a squeeze of lime juice for a quick guacamole.
8. Mash equal parts potato and sweet potato, stir a couple of spoonsful of relish through, add an egg. Shape into patties, toss in breadcrumbs and shallow fry until golden.
9. Seal a fillet of fish or chicken in an alfoil parcel with a generous amount of relish on top. Bake until cooked through.
10. Serve on top of simple crackers and cheese.
11. Add to mince for an instant rissole, meatloaf or meatball taste sensation...no more chopping onions at the last minute!
And here's the relish recipe....
Spicy Tomato Relish..makes about 2-3 litres
1 kilo onions, peeled
2 kilos kg ripe tomatoes (tinned tomatoes of equivalent weight are fine too!)
4 cloves garlic, crushed or 1/2 teaspoon dried garlic granules
1 teaspoon red chilli flakes
2 tablespoons grated ginger
3 teaspoons ground allspice
3 teaspoons Garam Masala
3 teaspoons salt
2 cups vinegar
2 cups sugar
1 tablespoon cornflour
2 tablespoons vinegar (extra)
1. Place onions in a food processor and process until finely chopped; place in a large saucepan. Cut tomatoes into halves and process in batches until chopped, but not pureed (there should still be chunks of tomato visible). Add to onions, along with all other ingredients, except for cornflour and extra vinegar. Bring to the boil, stirring occasionally. Boil, stirring occasionally, for 1- 1½ hours or until starting to thicken.
2. Reduce heat and simmer for 30 minutes or until very thick. Stir often to stop mixture sticking to base of pan.
3. Combine cornflour with extra apple cider vinegar. Add to tomato mixture and simmer, stirring for 2 minutes .Turn off heat and let stand for 10 minutes, then spoon into clean warm jars and seal. Turn the jars upside down for 2 minutes, then invert and leave to cool. When you turn them right way up, the little vacuum button should automatically pop 'in' giving a vacuum seal.
Now I just have to find enough empty jars to make another batch!
Variations: Use any vegetable in place of the tomato. Try eggplant, zucchini, choko, or combination of vegetables such as broccoli florets and capsicum. Use any spice in place of the ones listed...don't be scared...it'll all taste good, I promise. Use different vinegars or wine to give a different flavour punch. Reduce the amount of sugar if you wish, but remember the sugar helps 'preserve' the relish, so no less than 1 1/2 cups please! Add any dried fruit in place of the sultanas, and of course, omit the chilli if you prefer.