Pineapples are perfect for relish, as they're sweet yet tart at the same time.
200g (1 cup) brown sugar
125ml (1/2 cup) cider vinegar
1/2 red capsicum, diced
1 onion, diced
1 pinch mixed spice
1 pinch ground cinnamon
1/2 tsp sweet paprika
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Peel, core and finely dice pineapple. Place in a large saucepan with brown sugar, cider vinegar, capsicum, onion, mixed spice, cinnamon and sweet paprika.
Bring to the boil, then reduce heat and simmer for 30 minutes until thick, stirring occasionally. Add water if it looks dry.
Pour into sterilised jars and leave to stand for at least 4 weeks to allow flavours to develop. Great with cold meats.