Warren makes this yummy green relish with kiwifruit and capsicums along with some pickled jalapenos. Use it to kick up chops, hotdogs, roast meats, ham sammies and warm vegetable salads. Or add it to chilli cheeseburgers.
Ingredients
| 1 | Onion, finely chopped |
| 1 small | Green capsicum, finely chopped (Main) |
| 3 | Garlic cloves, crushed |
| 1 knob | Ginger, thumb sized, grated |
| 1 handful | Chopped coriander, including stems as well as leaves (Main) |
| 2 | Kiwifruit, peeled and chopped (Main) |
| 1 ½ cups | Pickled jalapeno chillies, sliced, equivalent to a 340g jar, drained (Main) |
| 2 Tbsp | Honey, use up to 3 |
| ½ cup | Cider vinegar |
| ½ cup | Water |
| 1 | Grapefruit, juiced |
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Directions
- In a saucepan, gently fry onion, capsicum, garlic, grated ginger and chopped coriander in a little oil until soft and fragrant.
- Add chopped kiwifruit and approximately 1½ cups sliced and drained jalapeños to pan with 2-3 Tbsp honey, cider vinegar, water and the grapefruit juice. Simmer gently, reducing to a thick relish. Spoon into sterilised jars, cool and refrigerate. Will keep for a couple of weeks in the fridge.
