Pindjur
This sweet summer relish is perfect for a mezze platter
Makes enough for: 1 batch relish
Ingredients
- 380 g roma tomatoes
- 675 g red bell peppers
- 1 aubergine
- 60 mls canola oil
- 7.5 mls fructose
- 5 mls apple cider vinegar
- 2 cloves garlic, crushed
- 5 mls dried parsley
- 1.25 mls dried chilli flakes
- salt and freshly ground black pepper to season
Method
- Preheat your oven to 170° Celsius and line a baking tray with heavy foil
- Place the tomatoes onto the baking tray and roast in the oven for 20 minutes, turning them halfway through the time
- Remove from the oven, place into a glass bowl, cover with cling film and set aside
- Increase the oven temperature to 200° Celsius, in grill mode
- Place the bell peppers onto the baking tray and grill in the oven for 30 minutes, turning half way through the time
- Remove from the oven, place into a glass bowl, cover with cling film and set aside
- Increase the oven temperature to 230° Celsius in normal mode
- Place the aubergine onto the baking tray and roast for 30 minutes, turning half way through the time
- Remove from the oven, place into a glass bowl, cover with cling film and set aside
- When all the vegetables are cool, start off by taking the skins off the tomatoes and squeezing the pips out of them
- Roughly chop and place into a sieve set over a bowl
- Skin the bell peppers and remove the core and seeds
- Roughly chop and place into the sieve
- Skin and remove the stem of the aubergine
- Roughly chop and place into the sieve
- Place into the fridge and leave to stand overnight to drain all the excess liquid
- Heat the oil in a large saucepan over a medium temperature
- Add the vegetables and stir to combine
- Add the fructose, vinegar, garlic, parsley and chilli
- Stir to combine, season to taste and reduce the temperature
- Leave to simmer for 2 hours, stirring occasionally
- Store in a sterilized glass jar and use as needed
Notes
See this post on how I sterilize my glass jars.