Courtesy of Trisha, Plot 38
- 1 litre/2 pints of green gooseberries
- 275g/ 10oz sultanas
- 1 onion
- 1 litre/2 pints vinegar
- 40g /1 1/2 oz ground ginger
- 40g /1 1/2oz mustard seed
- 75g/3oz salt
- 225g/ 8oz sugar
- 7.5g/1/4oz cayenne pepper
- 15g/1/2oz turmeric
Chop the gooseberries,sultanas and onion;put into the preserving pan with the vinegar,ginger,mustard seed,salt,sugar,cayenne and turmeric. Bring to the boil cook for about 45 minutes at a rolling boil, stirring occasionally.
Put into sterilized jars, place wax discs on top and seal.
Sweet Courgette Relish
I have made this Relish and we love it at home. If you don’t like it too spicy just add one teaspoon of chilli flakes.This Relish needs to be left for a month or so after it’s been made, to allow all of the flavours to come together. It will be too tart to enjoy if eaten immediately.
- 900g Courgettes, finely chopped
- 1 Large onion very finely chopped
- 500ml Cider Vinegar
- 350g granulated sugar
- 2 tsp English Mustard Powder
- 1 tsp Turmeric
- 1-2 tsp Chilli Flakes
- 2tsp Cornflour
- 2tsp Coriander seeds
Put the courgettes and onion in a preserving pan or a large stainless steel saucepan. Pour the Cider Vinegar over and stir. Add the sugar,mustard powder,turmeric, chilli flakes, cornflour and coriander seeds and stir over a gentle heat until the sugar is dissolved.
Bring to the boil, reduce the heat,and cook,stirring occasionally, for between 40 to 60 minutes or until the mixture has thickened. Relish is usually more liquid than a Chutney. It should be spoonable but not too thick.
Ladle into warm sterilized jars with vinegar proof lids,seal,label and store in a cool dark place for about one month before use. Once opened store in the refrigerator.
This Relish is delicious on homemade burgers or steak it is also tasty with cheddar cheese.