We made this spicy grape and tomato relish at Prince Albert recreational cooking school, African Relish. It went really well with the slow-cooked Karoo lamb shanks we made, but it would also be great with cheese on bread or crackers. This recipe makes about three jars.
You’ll need:
- 500 g chopped tomatoes
- 2 apples, peeled and diced
- 2 small onions, finely chopped
- 150 ml white wine vinegar
- 100 g raisins
- 2 g chilli flakes
- 1 tsp black mustard seeds
- 1 tsp mustard powder
- 20 mm long piece fresh ginger, peeled and finely grated
- 2 cups of fresh grapes, halved and pips removed
- Generous pinch of salt
Place the tomatoes, apples, onions, sugar, vinegar, raisins and salt into a large pot. Cover and cook for 30 minutes, stirring occasionally. Add the rest of the ingredients and cover and cook for a further 30 minutes, stirring occasionally. Reduce the heat to a gentle simmer until the relish is thick. Remove from heat and store in sterilised jars.
