Okay so here it is, this relish/jam is awesome with grilled meats & burgers but equally at home along side seafood especially Calamari or King Prawns.
Try to stay as true to the recipe as possible although some ingredients can be quite hard to get.
1 tblsp of Olive Oil
6 Cloves of garlic smashed & finely chopped
3 inch piece of root Ginger, peeled & finely grated
300g of red onion, peeled & finely chopped.
3 hot red chillies finely chopped with seeds. (start with this quantity of chillies, if you like hot food you can always add a couple more!)
6 red peppers finely chopped
400ml of white wine vinegar
A dash of Tabasco sauce
4 tblsp of Dark Soy Sauce
2 tblsp of Thai Fish Sauce (nam pla)
1 tsp of Chinese Five Spice
1 Star Anise
4 Cardamom pods broken
500g of light brown soft sugar
800g of chopped tin tomato
3 tblsp of tomato puree
Juice & zest of 1 lime
100g diced pineapple
1. Heat the oil lightly & gently sweat the garlic, red onions & Ginger for 3-4 mins (do not let them colour or catch)
2. Add the remaining ingredients. Bring to the boil, simmer for 30/40 minutes until reduced and pulpy. (at this stage you can keep it quite chunky or use a blender to make it smoother & more like a dipping sauce)
3. Taste, adjust seasoning, sweetness or heat level, by adding some more sugar or chilli flakes at this stage, cook for a further 8-10 mins, set aside too cool.
REMEMBER THIS IS A JAM it is EXTREMELY HOT!