Raspberry Chilli Relish

This is kinda a crossbreed of chilli jam & some form of relish or chutney. I actually don’t even know what constitutes a relish v’s a chutney. Let me know if you know, I may need to rethink the name of this condiment. Off track. Back on. This condiment/saucey thing is delicious and makes a splendid accompaniment to chicken, fish, turkey & salads. Probably other things too but they are all I have tried it with at this stage. Not jammed full of sugar like most of its kind, and not loaded with random things to thicken it.

2 red chilli’s, finely diced (take the seeds out if you don’t like a ‘burn your face off” kinda relish)
2 cloves garlic, crushed
1 red onion
1 1/2 cup frozen raspberries
1/4 cup chia seeds
Pinch stevia or dash honey
Coconut oil for cooking

In a saucepan heat a little coconut oil, once hot, sauté onion, garlic & chilli until onion is translucent. Reduce to a low heat & add raspberries & stevia/honey and stir gently until berries are completely defrosted and are warm. Remove from heat. Stir through chia seeds and pour into a sterilized jar or air tight container. Store in the fridge. We had ours with a spinach slice, roast turkey, goats cheese stack. It was delicious.

Here it is with the turkey creation…..

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3 thoughts on “Raspberry Chilli Relish

  1. Sarah says:

    I knew I spied chia seeds in there! 😉 This looks delicious!! Love sweet and savory combined!

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