Coconut, lime and chilli relish

This spicy relish adds interest to steamed white fish or salmon, or gives a zing to chicken kebabs

Makes 800g/1lb 12oz


2 Asian (or dessert) pears, peeled, cored and diced

1 bunch spring onions

1 onion, peeled and chopped

1 green pepper, deseeded and finely chopped

1 red or green chilli, deseeded and finely chopped

1 stalk lemon grass, finely chopped

3 cloves garlic, peeled and finely chopped

40g/1½oz fresh root ginger, peeled and finely chopped

150ml/¼pt rice vinegar

Finely grated zest and juice of 2 unwaxed limes

100g/4oz granulated sugar

Grated flesh of 1 small fresh coconut


Put the pears in a saucepan with 100ml/4fl oz water and bring to the boil. Reduce the heat, cover with a lid and cook gently for about 5 minutes or until the pears are tender.

Finely chop the spring onions, keeping the white and green parts separate. Add the white spring onion pieces to the pan with the onion, green pepper, chilli, lemon grass, garlic, ginger, rice vinegar, lime juice and sugar. Bring to the boil, reduce the heat and simmer gently, uncovered, for about 15 minutes, until most of the liquid has evaporated.

Stir in the grated coconut, lime zest and green parts of the spring onions. Cook for a further 2 minutes, stirring. Pack into small, thoroughly clean jars, cover and label. Refrigerate and use within 2 months.

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