Halal Sweet Pepper Relish Recipe

About this recipe

A tangy and sweet pepper relish made with fresh green and red peppers, perfect as a condiment for dinner. This Halal-friendly recipe is easy to prepare and adds a burst of flavor to any meal.

Ingredients

• 2 Medium Green Capsicum (Dappa Menasinakaayi)
• 1 Piece Red Bell Pepper (Kempu Dappa Menasinakaayi)
• 500 g Organically Grown White Onion
• 500 g Uttam Sugar White Sugar Cubes
• 100 g Catch Sprinklers - Iodized Table Salt
• 473 ml Bragg Apple Cider Vinegar

Instructions

1. 1. Finely chop 9 green peppers, 9 red peppers, and 12 white onions.
2. 2. Place the chopped peppers and onions in a large pot and cover with water. Bring to a boil and cook for 15 minutes.
3. 3. Drain the mixture thoroughly to remove excess water.
4. 4. Return the drained mixture to the pot and add 3 cups of sugar, 1 teaspoon of salt, and 3 1/2 cups of apple cider vinegar.
5. 5. Stir the mixture well and bring it to a boil. Let it cook for another 15 minutes, stirring occasionally.
6. 6. Carefully pour the hot relish into sterilized jars, leaving a small gap at the top.
7. 7. Seal the jars tightly and allow them to cool completely before storing.
8. 8. Serve as a condiment with your favorite dinner dishes or store in a cool, dry place for later use.

How to make Halal Sweet Pepper Relish

1. Chop and boil the vegetables. Finely chop 9 green peppers, 9 red peppers and 12 white onions. Put them in a large pot, cover with water, bring to the boil and cook for 15 minutes.
2. Drain and add the pickling mix. Drain the mixture thoroughly. Return it to the pot and add 3 cups of sugar, 1 teaspoon of salt and 3 1/2 cups of apple cider vinegar.
3. Cook the relish. Stir well, bring the relish to the boil and cook for another 15 minutes, stirring occasionally.
4. Jar and store. Carefully pour the hot relish into sterilised jars, leaving a small gap at the top. Seal tightly and cool completely, then serve as a condiment or store in a cool, dry place.

Frequently asked questions

Why is it important to finely chop the peppers and onions for this relish?

Finely chopping the peppers and onions ensures an even texture in the relish, allowing the flavors to meld together during cooking. Large chunks may not soften properly, resulting in an uneven consistency that could affect the relish's spreadability and overall experience.

What role does apple cider vinegar play in this recipe?

Apple cider vinegar provides the necessary acidity to balance the sweetness of the sugar and enhances the tangy flavor profile of the relish. It also acts as a natural preservative, helping to extend the shelf life of the relish when stored properly.

Can I adjust the sweetness level in this relish?

Yes, you can reduce the amount of sugar if you prefer a less sweet relish. However, keep in mind that sugar also acts as a preservative, so reducing it too much may affect the shelf life of the final product.

How do I ensure the relish has the right consistency before jarring?

The relish should have a slightly thickened, syrupy consistency after cooking for 15 minutes with the sugar and vinegar. If it appears too watery, you can continue cooking it for a few more minutes while stirring to evaporate excess liquid.

What are some common mistakes to avoid when making this relish?

One common mistake is not draining the boiled vegetables thoroughly, which can result in a watery relish. Another is not stirring the mixture frequently during the final cooking stage, which may cause the sugar to burn or stick to the bottom of the pot.