Spicy Vegetable Relish: Chili Dipping Sauce

Chili Sauce or Vegetable Relish is a universal condiment that can be used in many different ways. The ingredients may vary, but the idea of spicy relish remains the same.

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There are several different types of vegetable relish and it can be used as a dipping sauce for raw vegetables or crudités, or as an accompaniment to many different meal.

The vegetables used in the relish may include any other vegetable such as cauliflower or celery and can even include fruit like apples or pears. Spices vary from region to region and may include horseradish, mustard, pepper or ginger.

In my recipe today, I am using bell pepper, deseeded tomatoes, red onions, celery, Thai chilies, and garlic. As for the spices, I am using whole spices that include cinnamon, cloves, black peppercorn, and mustard seeds.

Ingredients:

To make the Chili Dipping Sauce, you need:

• 1 large red bell pepper, seeds removed & chopped

• 1/2 red onion, chopped

• 4-6 stalks of celery, chopped

• 2 Thai chilies (you can also use Jalapenos)

• 5-6 cloves of garlic

• 1 cup water

• 3/4 cup white vinegar

• 1/4 cup sugar

• 1 tbsp. salt

• 1 cinnamon stick (broken) OR 1 tsp powdered

• 2 tsp mustard seeds OR 1 tsp powdered

• 4-6 cloves OR 1/2 tsp powdered

• 8-9 black peppercorn OR 2 tsp powdered

• 2 tsp Crushed Red Chili Flakes

Before you begin:

• If you are not a fan of whole spices in your food, use a cheesecloth and tie all the whole spices in it. This way, you can fish it out in the end. - Alternatively, you can use powdered spices. I have listed quantities of powered as well as whole spices in the ingredients section.

• This Chili Sauce, or vegetable relish is very easy to make and the only equipment needed would be a food processor and a sauce pot.

Steps:

1. Complete the basic vegetable prep by chopping them roughly and deseeding. You can remove the fibers from the celery but that is optional.

2. Place all the chopped vegetables in a food processor and pulse them into a chunky mixture. We are not making a smoothie here, so don't buzz the processor for more than 20 seconds.

3. Place the vegetables into a hot pan on low heat. You can also use a saucepot but I use a pan because wider surface area means faster cooking.

4. Now add all the rest of the stuff and mix well. Cover and cook for ~45 minutes.

5. Keep stirring occasionally to make sure nothing sticks to the pan. Your sauce is ready when it has relish-like consistency and has become a much deeper color.

6. If you have used a cheesecloth to tie your whole spices in it, fish it out now. Then, transfer the sauce to a glass jar and store in the fridge. Read my Notes for more on Storage times.

Watch this video for visual instructions:

Notes:

1. Make the Relish using Canning Procedure instead of traditional cooking: - Get your vegetables ready by either chopping them really fine OR by pulsing them in a food processor as explained in the Steps above. - Heat the liquids with the spices (except Salt) in a separate saucepot and bring to a boil. Turn off the heat. Let sit for 10 minutes. - At this point you can strain the spices out but I recommend keeping it all in there. - Place the vegetables in a bowl and mix in the salt with a spoon or wear a glove if you are using your bare hands. You don't want to contaminate the vegetables at all if you want them to stay fresh for longer. - Now, place the salted vegetables in the saucepot with all the liquid and bring it to a boil again. Turn off the heat and let cool slightly. - Sterilize your glass jars: You can wash them in soap water and run the empty jars in the microwave for 1 and 1/2 minutes (without the lid) to do this. - Scoop the relish into the jars and tightly secure the lids. - Process the secured jars in a large stock pot of boiling water for 10 minutes on medium heat. - Let cool and bring to room temp before storing in the fridge. Use after 7 days of resting time.
   

2. To store the relish made on stovetop: Keep it in the fridge for up to 3 weeks in a glass jar. You can freeze the excess in plastic containers or zip lock bags. This will stay up to 9 months in the freezer. Thaw it overnight in the fridge and use it for 7 days.
   

3. To store the relish made with canning procedure: Keep the jars in the fridge and enjoy the relish for up to 12 months.
   

Thanks for reading! You can PIN any image in this blog to come back to it later! :)