Sweet and sour relish

This relish is sweet and tangy with a nice note of ginger. It's perfect for jarring up and handing out as a lovely gift to family and friends. Serve it with cold meats such as ham or pork.

  • 1 hr cooking
  • Makes 1 Litre
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Sweet and sour relish
  • 1 pineapple (1.25kg), peeled, chopped finely
  • 2 teaspoon coarse cooking salt
  • 1 litre (4 cups) malt vinegar
  • 1 tablespoon grated fresh ginger
  • 2 clove garlic, crushed
  • 2 white onions (300g), chopped finely
  • 1 red capsicum (150g), chopped finely
  • 1 tablespoon tomato paste
  • 2 cup (500ml) water
  • 1 1/2 cup (330g) sugar


Sweet and sour relish
  • 1
    Place pineapple in large bowl, sprinkle with salt. Cover; stand overnight. Rinse pineapple under cold water; drain well.
  • 2
    Combine pineapple, vinegar, ginger, garlic, onion, capsicum, paste and the water in large heavy-base saucepan; bring to a boil. Simmer, uncovered, 30 minutes. Add sugar; stir over heat, without boiling, until sugar dissolves. Simmer, uncovered, stirring occasionally, about 30 minutes or until mixture thickens.
  • 3
    Spoon hot relish into hot sterilised jars; seal while hot.


Storage In refrigerator for about 1 month