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Harvest a handful of red chillies and cut each one along the length to open it up. If you want a milder relish, remove the seeds – use gloves if you can because that is where the heat sits! If you like it hot, leave the seeds in. Mix 3 – 5 teaspoons of salt in with your chillies and leave them in a colander to rest for around an hour. The salt will draw the water out of the chillies and also take some of the spiciness out. Don’t worry, it won’t take all the taste out. While you are waiting for the salt to do its work, grind two tablespoons each of yellow mustard seeds and fennel seeds together using a mortar and pestle. Gently warm a cup of vegetable oil of your choice to a moderate temperature, stir in the mustard seeds and fennel and add the rinsed and drained chillies. Bottle the chillies in sterilised preserving jars making sure they are completely covered in oil. Your relish will keep for around a month in the fridge.