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Tomato and chilli relish

I don't use the term life-changing lightly and I never usually bother to make my own relish or chutney - but making this has been perhaps the best hour I've invested in all year. It's going on everything from cheese and biscuits (with wine) to scrambled eggs on toast, burgers, sandwiches. Everything.

Total time to make : 1 hour Time to prep : 5 minutes

Servings : Makes 1 small jar


4 medium tomatoes, finely diced

1 yellow onion, finely diced

1 tbsp olive oil

1 chilli (red or green), de-seeded and finely diced

1 garlic clove, minced

4 tbsp red wine vinegar

120g dark brown sugar

Salt and pepper, to season


  1. Heat the olive oil in a heavy bottomed saucepan over a medium heat and add the onion and garlic, stirring for a minute or two until they begin to soften. Add the chilli and stir for another minute

  2. Add the diced tomatoes, red wine vinegar and sugar and a good pinch of salt

  3. Bring to the boil then reduce to a simmer for about 1 hour or until it’s reduced to a jammy consistency. Taste for seasoning

  4. Whilst still warm, pour into a sterilised jar and keep refrigerated for up to one year

Nutritional Information

(per heaped tbsp)

28 calories

0.2g protein, 6g carbs, 0.5g fat

Good to know:

  • Use on anything from cheese and crackers to sandwich fillers, eggs on toast or in burgers


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