This relish is the perfect match with our Sour Cream, just stir together for a simple and delicious dip. Enjoy with Mexican oregano and nigella seed crackers (recipe can be found in our Chef Series)

Sterilise jars and lids. To do this, wash the jars in hot soapy water and rinse well.  Place clean jars into a cold oven on a baking tray, upright then set the temperature to 110°C (225°F) and bake for 30 minutes. Remove from the oven and cool slightly before using. Sterilise lids in boiling water for 5 minutes. 

For the relish, in a large heavy bottom pot, add all of the ingredients and bring to the boil. Once boiling, reduce to a medium/low heat and cook for around 30 minutes stirring occasionally so that the relish doesn't catch on the bottom. Once thickened, ladle into hot sterilised jars.