• By Karen Hart

    Makes about 5 jars of 250g each

    5 plump garlic cloves
    1 x 10cm piece of fresh ginger
    2 green chilies, deseeded and chopped
    1kg Granny Smith apples, peeled, cored and chopped
    5 – 6 medium sized onions, chopped
    500g red plums, stoned and chopped
    1½ cups apple cider vinegar
    1½ cups granulated sugar
    1 Tbsp salt
    2 tsp chopped fresh sage
    1. Put all the ingredients, except the sage, in a large saucepan or preserving pan and bring to the boil. 
    2. Stir frequently until all the sugar has dissolved. 
    3. Bring to the boil, lower the heat and simmer for 40 – 60 minutes until it is reduced and thickened. 
    4. Stir in the sage and continue to simmer for another 5 minutes. 
    5. Ladle the relish into hot sterilised jars and cover with vinegar-proof seals.
    Tip: This relish goes perfectly with cold meats and adds a splash of colour to any platter.
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