Ingredients

• 1 tbs dried bush tomatoes, roughly chopped
• 1 tsp ground lemon myrtle (buy here)
• 4 cinnamon myrtle leaves
• 1/2 tsp native pepperberry, roughly chopped
• 1/2 tsp ground saltbush
• 1 onion, diced
• 2 garlic, diced
• 1 chilli, diced
• 3 tomatoes, roughly chopped
• 1 tbs whole seed mustard
• 1 tbs brown sugar
• 1 tbs balsamic vinegar

Method

1. Add the onion and a drizzle of oil to a small saucepan and bring to a medium heat. Once the onions turn translucent, add the garlic and chilli and cook for a further minute
2. Add the fresh tomatoes and cook for a couple of minutes letting the tomatoes break down a little before adding half a cup of water
3. As the relish comes to a simmer add in the mustard, sugar, bush tomatoes, lemon myrtle, cinnamon myrtle, native pepperberry, saltbush and balsamic vinegar and give the relish a good stir
4. Reduce the heat to low and let the relish breakdown while allowing for the water to reduce. It should take around 30 minutes to thicken up, you want very little liquid left. Make sure the bottom doesn't burn by stirring a few times throughout
5. Salt to taste and remove from heat to cool. Once cooled place in an airtight container before placing in the fridge. A perfect unique relish great on a cheese board or a meat pie or serve on the side of a roast. Delicious!