Lemon and Chilli Relish
Photography Nick Tresidder.
This simple to prepare relish makes a great accompaniment to fish, chicken and pork. Serve it as part of a mezze platter, on burgers or with cold meats.
INGREDIENTS
6 medium lemons, preferably thin skinned and seedless
2 onions, finely chopped
5 cloves garlic, crushed
2 teaspoons ground turmeric
1⁄2 teaspoon dried chilli flakes
3 fresh bay leaves
2 cups granulated sugar
2 cups water
1 teaspoon sea salt
METHOD
Cut the ends off the lemons and discard. Thinly slice the lemons and remove any pips.
Put all the ingredients in a saucepan and bring to the boil, stirring to dissolve the sugar.
Simmer gently for about 40 minutes, stirring occasionally, or until the mixture is thick and glossy. Remove from the heat and cool. Spoon into sterilised jars, seal and label. Makes about 3 cups.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.