Lemon and Chilli Relish
Photography by Nick Tresidder.
This simple to prepare relish makes a great accompaniment to fish, chicken and pork. Serve it as part of a mezze platter, on burgers or with cold meats.
INGREDIENTS
6 medium lemons, preferably thin skinned and seedless
2 onions, finely chopped
5 cloves garlic, crushed
2 teaspoons ground turmeric
1⁄2 teaspoon dried chilli flakes
3 fresh bay leaves
2 cups granulated sugar
2 cups water
1 teaspoon sea salt
METHOD
Cut the ends off the lemons and discard. Thinly slice the lemons and remove any pips.
Put all the ingredients in a saucepan and bring to the boil, stirring to dissolve the sugar.
Simmer gently for about 40 minutes, stirring occasionally, or until the mixture is thick and glossy. Remove from the heat and cool. Spoon into sterilised jars, seal and label. Makes about 3 cups.
Keep up to date with
dish weekly recipes,
food news, and events.
latest issue:
Issue #115
Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!