Red pepper and tomato relish

This knockout red pepper and tomato relish is incredibly delicious and versatile and great served alongside chicken or pork, or ever enjoyed as a tasty pizza topping!

By Nici Wickes
  • 1 hr 30 mins cooking plus marinating time
  • Makes 4 medium jars
  • Print


  • 500 g ripe tomatoes
  • 4 large red capsicums, chopped and de-seeded
  • 2 tbsp salt
  • 2 cups white vinegar
  • 1 tbsp mustard seeds
  • 1 1/2 cups sugar
  • 1/4 tsp paprika
  • 1/4 tsp turmeric
  • good pinch of chilli powder


  • 1
    Skin the tomatoes by immersing in boiling water for a few seconds, then sliding the skin off and chopping.
  • 2
    Cut the peppers in half, remove the seeds and membranes, then slice thinly. Finely chop the onions.
  • 3
    Put the tomatoes, peppers and onions in a colander and sprinkle with the salt. Leave for a few hours or overnight.
  • 4
    In a large saucepan, combine the vinegar, mustard seeds, sugar and spices. Bring to the boil and stir until the sugar has dissolved.
  • 5
    Drain the salted vegetables, rinse and drain well, then add to saucepan. Bring to the boil, then lower the heat. Simmer for about 45 minutes, stirring every so often to prevent sticking, by which time the relish should be lovely, syrupy and thick.
  • 6
    Ladle into sterilised jars and cover with a lid when cooled.


Most chutneys and relishes take a while to cook down, so grease the base of the saucepan with oil or butter to prevent it from sticking.

read more from