2 Tbs extra virgin olive oil
1 small spanish onion, peeled, roughly chopped
1 granny smith apple, unpeeled, roughly chopped
1 long red chilli seeds remove, finely chopped
1 tsp mustard seeds
1 tsp coriander
1/2 tsp cumin
1’2 tsp ginger
1/4 tsp cinnamon
1/2 tsp salt
800 g (about 2 tins) crushed tomatoes
1/3 cup brown sugar (firmly packed)
2 Tbs white wine wine vinegar
8 sprigs fresh thyme picked or finely chopped
Combine five separate spices in small bowl.
Blend onion, apple and chilli in food processor, leaving it a little bit chunky.
Warm the olive oil in a heavy based pan being careful not to let it over heat.
Add the onion, apple and chilli mixture to the pan and cook for 3-5 minutes, moving it only occasionally.
Add the spice mix and salt and stir until it is well combined.
Continue cooking gently until the spices are fragrant then stir in the sugar, vinegar and tomatoes.
Bring the relish to a simmer, then cook over a very low heat for 20-30 minutes in order to let it thicken.
Allow your relish to cool before stirring in the fresh thyme.
It will keep refrigerated in an airtight container for 3-4 weeks.