1 tablespoon olive oil
1 small brown onion, finely chopped
2 garlic cloves, crushed
1 small fresh red chilli, halved, deseeded, finely chopped
500g ripe vine-ripened tomatoes, coarsely chopped
2 tablespoons brown sugar
2 tablespoons white wine vinegar
1/4 cup sultanas
1. Heat the oil in a medium saucepan over medium-low heat. Add the onion and cook, stirring often, for 5 minutes or until soft. Add the garlic and chilli, and cook, stirring, for 2 minutes or until aromatic.
2. Add the tomato to the onion mixture and cook, stirring occasionally, for 5 minutes or until the tomato beaks down.
3. Add the sugar and vinegar, and cook for 10 minutes or until the mixture thickens. Set aside to cool.
Storage Tip: Store the leftover relish in the fridge for up to 1 week. Use in sandwiches or serve with BBQ’d meat, chicken or sausages.
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