Fruit Relish

The inspiration for this recipe comes from a friend of ours in Canberra. My wife had dinner at their place and had the fruit relish and enquired about the recipe. I have made a few changes however the gist of the recipe is the same.

Ingredients:

½ kilo persimmons

1 cup brown sugar

3 medium size tomatoes deseeded and chopped

3 dried red chilles

1 tablespoon panchporan

1 tablespoon roasted and grounds panchporan

2 tablspoon of oil

salt

Panchporan (Five spice mix):

Equal blend of-

nigella

cumin seeds

fenugreek seeds

mustard seeds

fennel seeds

Preparation time: 10 mins

Cooking time: 40 mins

Heat oil in a pan and add the panchporan. Once the mustard starts popping add the dried chillies. Saute for ½ minute.

Add the persimmons and saute for a minutes and add the tomatoes. Saute for another 2 minutes and add the brown sugar and salt. You can easily replace persimmons with apples or pears and make this relish.

Cover it and cook it for 30 minutes and set aside to cool. Once cooled add the roasted and ground panchporan.

You can store the relish in a air tight container for about 2 months. It can be served with a bread platter or ploughman’s lunch.