Sticky, smoky lime and tamarind relish

Pasilla, chipotle, tamarind & lime relish

This dark, sticky raisin and lime relish is so deep in flavour that it is hard to resist. The tamarind, muscovado and raisins give it its deep treacly flavour whilst the lime and tamarind add a fantastically zingy sour backdrop with a hint of smoky heat from the chipotle. It is seriously good with the chicken liver pate also mentioned in course the but also makes any cheeseboard.

Ingredients

• 3 chipotle chillies
• 1 Pasilla chilli
• 50g tamarind paste (from 6-7 pods if using fresh)
• 3 tbsp vegetable oil
• 1 onion, finely diced
• The zest and juice of 3 limes mixed with 2 tsp arrowroot or cornflour
• 200g raisins
• 120g dark muscovado sugar
• 2-star anise
• 4 tbsp red wine vinegar
• Salt and freshly ground black pepper

Method

1. To rehydrate the chillies, cut them open with a sharp knife, removing the stem and seeds. Tear them into a few pieces and then dry toast them briefly in a small frying pan. Then tip them into a heatproof bowl and cover with boiling water and allow to soften and steep for 10 minutes.

1. Meanwhile, if you are using fresh tamarind remove the seeds from their pods and pour over just enough boiling water to cover, leave for five minutes, then massage the seeds to dissolve their pulp, pushing through a sieve into a small bowl.

1. Heat the oil in a small pan and add the onion. Season and sweat down for 10 minutes with a pinch of salt until the onion is soft and translucent. Remove the chipotles from their bath, reserving 2-3 tbsp of the water. Add them to a food processor and blitz with the tamarind. Then add to the pan with the onion and let it cook out gently.

1. Zest the limes straight into the pan, then squeeze the juice into a small bowl and mix with the arrowroot to thicken the liquid.

1. Next add the raisins to the pan along with the muscovado sugar, star anise, red wine vinegar and simmer until the sugar has dissolved.

1. Finally add the lime juice and arrowroot mix and simmer for 10-15 minutes until sticky and thickened.

1. Make sure to squeeze limes in the supermarket before you buy them. If they are soft with a lot of give they are often juicier.

1. I pop the chutney into sterilised jars and the relish into Kilner jars and into the fridge.