Rose, sultana and ginger relish
This rose-flavoured relish can be served with any curries or Indian-inspired dishes and keeps for up to 2 weeks after making.
Ingredients
- 100²µ/3½´Ç³ú golden sultanas
- 100²µ/3½´Ç³ú 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
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.
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.
Transfer the relish to the sterilised jar, seal with the lid and keep in the fridge for up to 2 weeks.
