Capsicum Relish

The capsicum and apple will add a naturally sweet tang to this relish. Don't be tempted to reduce the sugar content or keeping quality may be compromised.


  • 1kg red capsicums
  • 2 spanish salad onions, thinly sliced
  • 4 cloves garlic, chopped
  • 2 green apples, peeled and grated
  • 1 tsp grated fresh ginger
  • 1/2 tsp grated black pepper
  • 2 tsp yellow mustard seeds
  • 1 1/2 cups red-wine vinegar
  • 1 cup soft brown sugar


  1. quarter the capsicums, remove the core, seeds and membrane
  2. thinly slice the flesh crosswise
  3. combine the capsicum, apple, onion, garlic, ginger, spices and vinegar in a large pot or heavy based boiler
  4. bring to the boil and reduce heat to simmer for 30 minutes, or until the capsicum is soft
  5. add the sugar and stir over low heat until completely dissolved.
  6. cover and allow to simmer, stirring occasionally, for 1 1/4 hours, or until the relish has reduced and thickened
  7. prepare jars by washing, rinsing and drying in a warm oven.
  8. spoon the relish into the hot jars and seal.


Add a finely chopped long red chilli to put some heat into this relish if you wish.

Store in a cool cupboard for a few weeks to allow the flavours to develop. Use within 1 year and refrigerate after opening.