Sweet chilli relish

When I bought these bullhorn pepper (capsicum) seedlings I didn’t realise they had a touch of heat in them so that really added to the pleasure of growing these wonderful plants, they have cropped heavily throughout the summer and are still producing (incredible). To make this colourful, spicy relish I also picked some lemon grass, shallots, garlic and kaffir lime leaves. This is a very handy relish to have in the pantry, you will use it with and in everything!

Sweet chilli relish
Recipe type: condiment
Cuisine: Australian
Prep time:
Cook time:
Total time:
A delicious sweet, hot, colourful relish that adds a sparkle to any dish
  • 550 gram bullhorn peppers or capsicums
  • 125 gram shallots or onions
  • 2 - 3 (or more) red chillies depending on how hot you want the relish
  • 2 large cloves of garlic
  • 2 cups of white vinegar
  • 5 kaffir lime leaves
  • 20 gram stalk of lemon grass- bruised
  • 30 gram of ginger
  • approx 6 cups of sugar (equal sugar to relish)
  1. Remove the head and membranes from the peppers and chop roughly
  2. Place the peppers into a food processor along with the peeled garlic, ginger, and onions and roughly chopped chillies (add some salt too)
  3. Process this mixture until it is completely pulped (you may need to do it in batches)
  4. Place the mixture into a large saucepan along with the vinegar, kaffir lime leaves and lemon grass
  5. Boil the mixture for approximately 20 minutes, stirring it often
  6. Measure the quantity and add the same amount of sugar
  7. Place the mixture back on the heat and stir until the sugar is dissolved
  8. Cook for another 30 minutes or until the mixture is thick
  9. Remove the lemon grass and lime leaves
  10. Spoon the mixture into clean, warm jars, turn them upside down for 2 minutes then turn them up the right way and allow to cool before storing for a month (if you can wait that long!)

ready to eat in one month

ready to eat in one month


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