Spiced Ruby and Emerald Indian Pepper Relish - Chutney

Ingredients

• 3 green peppers, cored, seeded and diced
• 3 red peppers, cored, seeded and diced
• 1 lb onion, skinned and roughly chopped
• 1 lb tomato, roughly diced
• 1 lb cooking apple, cored, peeled and chopped
• 3/4 lb demerara sugar or brown sugar
• 2 teaspoons ground allspice
• 2 teaspoons nigella seeds, black onion seeds
• 1 teaspoon ground green peppercorn
• 1 teaspoon mustard seeds
• 3/4 pint malt vinegar

Directions

1. 1

   Place all the prepared vegetables and fruit into a large preserving pan.

2. 2

   Add the spices, sugar and vinegar and give them all a good stir.

3. 3

   Bring them all to the boil and then reduce the heat and simmer until everything is soft; but make sure that the peppers still retain their shape. (Also make sure that the liquids have reduced and the relish is thick and holds together well).

4. 4

   Remove from the heat, pot and cover straight away.

5. 5

   Label and store in a cool, dry and dark place for up to 1 year.