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Avocado eggs with feta and dukkah

I love this relish recipe as it can be made any time of year. In summer when you have excess tomatoes use fresh, or when out of season used inexpensive tinned tomatoes. We always have relish in the fridge as my husband loves to have it on his sandwiches for work. We also enjoy eating it with cheese & crackers (great for adding to a grazing table too) or it’s the perfect accompaniment to serve with things like quiche or homemade sausage rolls. This is my Grandmothers recipe that I have adapted slightly and is from my first cookbook. 
Time: 15 minutes preparation | 30 minutes cooking 
Makes: 7 cups (approx. 5 medium jars) 
Give: This recipe makes a great homemade gift

4x 400g (14oz) tins chopped tomatoes or 1.6kg (3.5lbs) fresh chopped tomatoes
1 cup white wine vinegar 
1 ¼ cup fair trade sugar 
6 onions, finely diced 
2 large apples, grated 
½ cup raisins 
1 tablespoon mustard powder 
1 tablespoon hot curry powder 
Pinch cayenne pepper (more if you like it really hot) 
2 tablespoons salt 
2 teaspoons pepper 
Sterilise jars and lids. To do this, wash the jars in hot soapy water and rinse well. For the oven method, place clean jars into a cold oven on a baking tray, upright then set the temperature to 110°C (225°F) and bake for 30 minutes. Remove from the oven and cool slightly before using. For the microwave method, fill clean jars with water and heat on full power until you can see the water has boiled for 1 minute. Carefully remove the jars then swish the water around before draining and drying. Sterilize lids in boiling water for 5 minutes.

For the relish, in a large heavy bottom pot, add all of the ingredients and bring to a boil. Once boiling, reduce to a medium / low heat and cook for around 30 minutes stirring occasionally so that the relish doesn't catch on the bottom. The pectin in the apples will thicken the relish. Once the relish is cooked and it’s nice and glossy and thick, ladle into hot sterilized jars.


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