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Hot relish

By
From
The Complete Middle Eastern Cookbook
Photographer
Alan Benson

Ingredients

Quantity Ingredient
3 cardamom pods
1 teaspoon black peppercorns
1 teaspoon caraway seeds
4-6 hot chillies, to taste
2 handfuls coriander sprigs, washed and drained
6 garlic cloves
1/2 teaspoon salt

Method

  1. Place the cardamom pods, peppercorns and caraway seeds in a blender and blend to a coarse powder.
  2. Cut the stems from the chillies, leaving the rest of the chilli intact. Add to the blender with the remaining ingredients and 60 ml cold water. Blend to a coarse purée.
  3. Empty the purée into a small saucepan and bring to the boil. Simmer, uncovered, for 10 minutes.
  4. Spoon the relish into a sterilised jar; seal and store in the refrigerator. Use as a bread dip, or as directed in recipes.
Tags:
The Complete Middle Eastern Cookbook
Tess
Mallos
Middle Eastern
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