This pepper relish recipe was inspired by one I tasted in an Indian restaurant in Manchester many years ago. My husband and I loved it so much we had to try to recreate it.
The result is a sweet and tangy relish which is great as a dip with poppadoms but is also a good accompaniment to a whole range of vegetarian dishes. I particularly love it with spiced potato cakes or with sunflower seed and hazelnut burgers. The sweetness of the sauce really complements the spices and nuts.
3 tablespoons of mango chutney
1 yellow bell pepper, roughly chopped
2-3 spring onions, roughly chopped
Juice of half a lemon (about 2 tablespoons)
To make the pepper relish, put all of the ingredients in a food processor and blitz until well blended. Don&'t worry about getting the relish completely smooth. A little texture is fine.
Check the relish and add more lemon juice to taste.
Serve with burgers, sandwiches or Indian dishes.