Nici Wickes’ red capsicum relish recipe

Red capsicum relish in jars

This is a delicate, sweet little relish and it works so well with sharp cheeses like blues and aged cheddars.

Makes 4 – 6 small jars


6 large red capsicums, deseeded

2 tablespoons salt

600g vine-ripened tomatoes, chopped roughly

2 large onions, diced

1 1⁄2 cups white wine vinegar

2 cups caster sugar (see note)

2 teaspoons mustard seeds

1⁄2 teaspoon paprika (not smoked)


1. Slice and dice the capsicums. Sprinkle with salt and leave to drain in a colander for 3 hours or even overnight.

2. Shake off excess liquid from capsicums then put in a pot with remaining ingredients and boil for up to 2 hours until chutney has thickened, remembering that while hot it will still appear quite thin, so cool a teaspoonful on a saucer to check consistency.

3. Spoon and pour into sterilised jars and seal.

Nici’s note:

You can use brown sugar instead of white for this recipe.

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