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Strawberry Chilli Relish is a fruity, sweet condiment with a spicy, tangy kick that you will want to put on absolutely everything. Made with ripe strawberries, chilli flakes, sugar, vinegar, and a splash of balsamic — it simmers down into a glossy, jammy relish in just over an hour with minimal effort. The slow-cooked strawberries develop a deep, almost caramelised sweetness that plays perfectly against the heat of the chilli. Spoon it over grilled meats, spread it on a cheese board, use it as a glaze for ribs or BBQ chicken, or dollop it onto sandwiches and burgers. Make it thick as a relish or thin it out into a smooth pourable sauce. Vegan, gluten-free, and endlessly versatile.

Ingredients

For the Relish

• 455 g ripe strawberries (1 lb), hulled and sliced
• 1½ tbsp chilli flakes / crushed red pepper (use 1 tbsp or less for a milder relish; a mix of regular chilli flakes and Aleppo chilli works beautifully)
• 150 g white sugar (¾ cup)
• ¼ cup red wine vinegar (white wine vinegar or apple cider vinegar can be substituted)
• 1 tbsp balsamic vinegar
• ½ tsp salt
• Extra water, to thin out the sauce if needed

Instructions

• Slice the strawberries: Hull and slice the ripe strawberries. If you prefer a smoother, more sauce-like relish, chop them finely instead of slicing.
• Combine in a saucepan: Add the strawberries along with all the remaining ingredients — chilli flakes, sugar, red wine vinegar, balsamic vinegar, and salt — into a saucepan and mix well to combine. Do not add water at this stage.
• Simmer until thick: Bring the mixture to a boil over medium-high heat, then reduce to a low–medium simmer. Cook for about 40 minutes, stirring frequently, until the relish thickens to a glossy, jammy consistency.
• Stir frequently: Keep stirring the relish regularly throughout cooking to prevent it from sticking to the bottom of the pan and scorching.
• Adjust consistency: If you like a thick relish or spread, leave it as is once cooked down. If you prefer a pourable, sauce-like consistency, stir in a few tablespoons of water to thin it out to your desired texture.
• Store: Transfer the relish to an airtight jar or a sterilized glass jar. It will stay fresh for about one week stored in a regular airtight jar, and longer in a properly sterilized jar. Serve as a relish, spread, glaze, or dipping sauce.

Recipe - Dini Kodippili