Spicy tomato and celery relish

The sweet tomato flavour and slight kick of chilli make this relish taste very like a Bloody Mary cocktail, while the celery gives it a delicious crunch. Gorgeous with ribs, burgers and quesadillas.

Spicy tomato and celery relish

What to do

  • Place the onion, celery and fennel with the pickling spices and half the vinegar in a large preserving pan. Bring to the boil, then simmer for 20 minutes until the vegetables are tender.
  • Add the ginger, chilli, cooking apples, tomatoes, sugar, remaining vinegar, salt and tomato purée. Bring to the boil and simmer for a further 1 hour until the chutney is thick and most of the liquid has evaporated. Stir occasionally, particularly towards the end, so it doesn't burn on the base of the pan.
  • Stir in the vodka, bring to the boil for just 2 minutes, then turn off the heat and spoon into sterilised jars. Seal and store for at least 1 week before eating. Will keep, unopened, for 3 months.
  • Cost per jar: £1·22
  • Makes: 6 x 500g (1lb) jars
  • Takes: 30 mins to prepare, 1 hr 25 mins to cook


  • 2 large onions, peeled and chopped
  • 1 head celery, diced
  • 1 small head fennel, diced
  • 1 tsp pickling spices
  • 650ml (22fl oz) pickling vinegar
  • 2·5cm (1in) piece fresh ginger, coarsely grated
  • 1 red chilli, finely chopped
  • 450g (14½oz) cooking apples, peeled and roughly chopped
  • 1kg (2lb) ripe tomatoes, diced
  • 350g (12oz) demerara sugar
  • 1 tsp salt
  • 4 tbsp tomato purée
  • 3 tbsp vodka (optional)

Each serving contains

Recipe GDA

of your guideline daily amount

For further information on guideline daily amounts, click here

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