This tomato relish is so flavoursome, aromatic, spicy, smokey and sweet all at once (without the massive sugar-hit from store bought relish)!
Whenever I make this- it is added to basically every meal because it is so delicious and versatile- you can add it to:
As a curry base mixed with a tin coconut milk
On top of Indian curries as a relish
As a side with a mixed veggie omelette and avocado for breakfast
On a wrap or sandwich for a flavour hit
In a Mediterranean buddha bowl with roast vegetables, tahini and falafels
My new favourite is mixing a dollop of relish with hummus as a snack with veggie sticks or seed crackers! So yummy and high in fibre, protein, vitamin C and anti-inflammatory spices.
1tbsp olive oil
1 onion finely diced
3 cloves garlic, crushed
1tbsp yellow mustard seeds
2tsp ginger powder, or fresh grated
1tsp turmeric powder, or fresh grated
1tsp smoked paprika
8 ripe tomatoes roughly chopped, preferably organic
2tbsp apple cider vinegar
2tsp tamari (or coconut aminos)
Black pepper to taste
2tbsp xylitol, or erythritol or 5 stevia drops (you can use honey here for non-sugar free version)
Optional: 1tsp chilli powder, or 1 large red chilli diced
1. Heat the olive oil, onion and garlic in a saucepan over medium heat until lightly browned.
2. Add the mustard seeds, ginger, turmeric, paprika, cumin and chilli and cook for 1 minute until the mustard seeds start to pop.
3. Add the tomato, tamari, sweetener, vinegar and pepper to the pan, stir to combine then and simmer, stirring regularly, for 20 minutes, or until the liquid is reduced by half.
4. Season with salt and pepper, then transfer to sterilised jars and store in the fridge for up to 2 months!