Quick tomato & chilli relish

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This is a really quick recipe for a tasty relish that can be an accompaniment to so many things. Think hamburgers, eggs, steak or just served with some delicious crusty bread. You can serve it straight away but to let the flavours really develop leave covered in the fridge for a day. This only makes a small amount (approx 1 small jar) and will last in the fridge for a week.

Ingredients

3 medium size ripe tomatoes

1 small brown onion

1 red chilli

2 tsp olive oil

1 tsp mustard seeds

1/2 tsp salt

1/4 cup white granulated sugar

1/2 cup white vinegar

Method

Slice small (approx 3 cm) crosses through skin of tomatoes on opposite sides

put tomatoes in small bowl and completely cover with boiling water – leave for approx 1 minute

remove tomatoes from water, skins should slideoff easily

chop tomatoes into small cubes and leave aside

chop onion, chilli (leave seeds if you like a medium heat, otherwise discard) finely

saute onion and chilli in the olive oil until soft

add mustard seeds and continue cooking for approx 30 seconds

add chopped tomatoes, sugar and vinegar

bring to the boil then reduce and simmer forapprox 30 mins or until the relish reaches desired consistency.

Leave in covered container in fridge for up to 1 week.

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