Christmas Relish

"This is called Christmas Relish because it goes so well with roasted meat, especially if you are serving it cold the next day, perhaps as part of a lunch platter."
 
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Ready In:
168hrs 20mins
Ingredients:
11
Yields:
2 cups relish
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ingredients

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directions

  • Pour the boiling water over the tamarind pulp.
  • Leave for a few minutes and then strain it through a fine sieve.
  • Discard the pulp and keep the tamarind water.
  • Put the carrots, cabbage and ginger in a bowl with half the salt and the tamarind water and leave overnight.
  • Drain off the liquid and add the sugar, chillies, rest of the salt, fish sauce, vinegar and the fresh water.
  • Mix thoroughly.
  • Store in an airtight jar in the fridge for up to a week, turning the jar over once a day.

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RECIPE SUBMITTED BY

This is a picture of me and my husband in Portugal, climbing up above the clouds with our bikes. Right now we are travelling around the world on our bicycles, so I only pop onto Zaar occasionally, when internet connections and time allow me to. If I don't reply to a message about one of my recipes, now you know why! Our trip may take several years so if it's urgent, it's probably better for you to post in the forums ;) Good food is really important to me -- I am happy to pay extra for food that I feel is produced in a sustainable and ethical way and always try to eat using seasonal produce. When we were in the UK we rarely shopped at supermarkets, trying instead to favour small producers, although we were very lucky in that we lived in London and there was lots of choice. We also were fortunate enough to have a weekly organic veg box delivered to our door, filled with so many lovely vegetables for very little money. It really opened my horizons in terms of the variety of vegetables I eat. If you're in the UK, check out Riverford for a box supplier as they're amazing! When I'm not eating I love to take pictures and travel with my husband. <img src="http://i3.photobucket.com/albums/y53/DUCHESS13/World%20Tour/ZWT2.gif">
 
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