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Preparation time
less than 30 mins
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Cooking time
10 to 30 mins
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Serves
Makes 1 jar
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Dietary
Vegetarian
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By Saliha Mahmood-Ahmed
From Saturday Kitchen[row]
Ingredients
- 100g/3½oz golden sultanas
- 100g/3½oz dried apricots
- 1 tsp fresh root ginger, grated
- 1 tsp cumin seeds, roasted in a dry pan
- 2 tbsp rosewater
- 3 drops edible rose extract
- 1 lemon, juice only
- 1 green chilli
- 1 tsp caster sugar
- salt, to taste
Method
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This relish can be stored in a sterilised jar. Preheat the oven to 140C/120C Fan/Gas 1. Wash a jar and its lid thoroughly in warm, soapy water and then place in the oven for 5 minutes, or until no moisture remains. Leave to cool.
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Soak the sultanas and apricots in a bowl of hot water for 15 minutes. Drain and add to a food processor with all the remaining ingredients and just enough water to form a smooth purée. Transfer the purée to a saucepan and simmer gently for 5 minutes to help amalgamate the flavours and give a smooth, glossy finish.
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Transfer the relish to the sterilised jar, seal with the lid and keep in the fridge for up to 2 weeks.