Strawberry Chilli Relish

Course: Condiment

Cuisine: European, North American

Prep Time: 25

Cook Time: 45

Total Time: 1 10

Servings: servings (1 tbsp each)

Calories: 49kcal

Author: Dini Kodippili

This fruity, sweet Strawberry Chilli Relish with a spicy, tangy kick is amazing as a thick relish or spread or smooth sauce to be used as a delicious glaze on grilled meat or BBQ sauce!

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Ingredients

455 g ripe strawberries 1 lb. Hulled and sliced (see notes)
1 ½ tbsp chilli flakes/crushed red pepper Add 1 tbsp or less if you prefer a mild relish. This is a spicy relish with chilli flakes as the co-star, I used 1 tbsp crushed chilli flakes and ½ tbsp Aleppo chilli
150 g white sugar ¾ cup
¼ cup red wine vinegar white wine vinegar or apple cider vinegar can be used.
1 tbsp balsamic vinegar
½ tsp salt
Extra water to thin out the sauce if needed

Instructions

Slice the strawberries (or chop if you like a smoother, sauce-like relish).
455 g ripe strawberries
Add the strawberries and all the ingredients (except water) into a saucepan and mix well.
1 ½ tbsp chilli flakes/crushed red pepper, 150 g white sugar, ¼ cup red wine vinegar, 1 tbsp balsamic vinegar, ½ tsp salt
Bring to a boil and then simmer on low-medium heat for about 40 minutes, until the relish thickens.
Stir the relish frequently to prevent it from sticking to the bottom of the pan.
If you like a thick relish, keep it as is. If you prefer a pourable sauce-like consistency, add a few tablespoons of water to thin out the relish.
Extra water to thin out the sauce
Store in an airtight jar, or a sterilized glass jar. It should stay fresh for about a week in a normal jar, but longer in a sterilized jar.

Notes

NOTE - chop the strawberries instead for a smoother, sauce-like spicy strawberry chilli relish.

Nutrition