Spiced Apple and Ginger Relish

A good relish recipe is something we should all have in our condiment repertoire.  The store-bought ones tend to be loaded with sugar and preservatives, and there is something so satisfying, so hard-core about making condiments at home.

This one takes a little grating and a blending of spices.  Then it’s just stewing, covered, while the fruit’s juices fuse with the slightly feisty ginger and the spices weave themselves in amongst it all.  It is best if you ignore it for a day or so, then enjoy it when the spices are allowed to develop their flavours and settle into the sweet, tart mixture.  Spread it on toast over some good butter, or on crackers with a sharp cheddar or creamy soft white cheese.  Dollop it onto a piece of meat or fish, or generously into a burger.  Nibble on slices of toasted haloumi with this relish smeared over it for a protein-filled snack.

I used the new Greenstar apples, which, interestingly are so packed with Vitamin C that they do not brown for hours after they are cut.  Other green apples such as Granny Smiths would also work, but I would lessen the amount of apple cider vinegar you use as they tend to be more tart.

Spiced Apple & Ginger Relish

Get:

1 tsp coconut oil
1/4 tsp cumin seeds
3 green apples, grated
5cm ginger finely grated
1/4 tsp turmeric
1/4-1/2 tsp chilli powder
1/4 tsp powdered cinnamon
2 tbsp apple cider vinegar
1/2 tsp rice syrup or honey
1/2 tsp salt
Water

For the Spice Mix:
1/4 tsp cumin seeds
1/4 tsp coriander seeds
4-6 fenugreek seeds
The seeds from 2 cardamom pods

Make:

In a non-stick pan, roast the spice mix on low heat until they are fragrant.  Grind to a powder.

In a large non-stick saucepan, heat the oil, then reduce to a low heat.  Add the whole cumin seeds and once they have popped, add the spice mix, turmeric, chilli powder and cinnamon.  Fry, stirring, for a couple of minutes.  Add the ginger and fry for a minute or so.

Add the grated apple and increase to a medium heat.  Stir to coat the apple in the spices and cook for 2-3 minutes.  Add syrup, vinegar and salt and stir through well.  Pour in 1/3-1/2 cup water, stir and cover.  Cook for 5-7 minutes until the mixture is reduced.  Repeat this twice more (adding water and cooking covered), until the apple is very tender.

Store in an airtight, preferably sterilised jar in the fridge for 2-4 weeks.