Total cooking time:
1 hr 45 mins

fills three 250ml jars

You'll need
1kg red capsicums
1 tsp black peppercorns
2 tsp black mustard seeds
2 red onions, thinly sliced
4 cloves garlic, chopped
1 1/2 cups red-wine vinegar
2 apples, peeled, cored and grated
1 tsp grated fresh ginger
1 cup soft brown sugar

Here's how
1. Cut the capsicums into quarters, remove the seeds and membrane and thinly slice the flesh. Tie the peppercorns in a piece of muslin and secure with string. Combine the capsicum, peppercorns, mustard seeds, onion, garlic, vinegar, apple and ginger in a large pan. Simmer for 30 minutes, or until the capsicum is soft.
2. Add the sugar and stir over low heat until completely dissolved. Simmer, stirring occasionally, for 1 1/4 hours, or until the relish has reduced and thickened. Remove the muslin bag.
3. Rinse the jars with boiling water then dry in a warm oven. Spoon the relish into the hot jars and seal. Turn the jars upside down for 2 minutes, then turn right way up and leave to cool. Label and date. Allow the flavours to develop for a few weeks before using. The relish will keep in a cool dark place for up to 1 year. Refrigerate after opening.

Source: Deli Food to Make at Home (Murdoch Books)