This relish is a real winner, and if bottled, the summer tastes can go on for months. Serve with anything from mackerel to roast turkey. It can be kept in the fridge for at least 10 days.
INGREDIENTS
240g red Plums pitted and cut into quarters
1 red chilli halved and de-seeded
1 cinnamon stick
1 star anise
100m red wine vinegar
100g caster sugar
2cm ginger, finely julienned
METHOD
Preheat the oven to 150°C.
Place plums, chilli, cinnamon sticks, star anise, red wine vinegar ginger and the caster sugar in a heavy bottom pot. Stir well and bring to a boil and simmer for 30 mins. Remove chilli, cinnamon sticks and star anise.
The plums should have a jam like consistency. Remove from the heat and allow to cool.
Transfer to to a jar and leave to cool.
Original Recipe Yotem Ottolenghi
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