Easy Chilli Relish Recipe (Control Your Own Heat)
A jar of chilli relish is a fast track to flavour — sweet, tangy and gently fiery, it lifts eggs, cheese, burgers and grills. Here is an easy homemade version you can control the heat on, plus the small-batch jars we stock when the simmer is someone else’s job.
Ingredients
- 8–10 long red chillies, chopped (seeds in or out, to taste)
- 2 red onions, finely diced
- 4 cloves garlic, crushed
- ½ cup (110 g) brown sugar
- ½ cup (125 ml) red wine vinegar
- 1 tbsp tomato paste
- 1 tsp salt
Method
- Gently cook the onion and garlic in a splash of oil until soft, 5 minutes.
- Add the chillies, sugar, vinegar, tomato paste and salt. Bring to a simmer.
- Cook, stirring occasionally, for 25–30 minutes until thick and glossy.
- Spoon into hot sterilised jars and seal. Keeps 3–4 weeks in the fridge.
Prefer a ready-made jar?
Melbourne’s Keating & Co make small-batch chilli condiments with real depth: the Berserker chilli relish ($14.95), a fierce South Asian-inspired pickle, or the chunky chilli oil ($17.95) loaded with garlic and shiitake. For sauces over relish, browse the chilli sauces range — and if you like heat with your wings, see our crispy buffalo wings recipe.
Frequently asked questions
What is chilli relish?
Chilli relish is a chunky, cooked condiment of chillies with onion, sugar and vinegar — sweeter and more textured than a hot sauce, and milder than a pure chilli paste. It is made for spooning over, not shaking on.
How hot is homemade chilli relish?
You control the heat by your choice of chilli and whether you keep the seeds. Long red chillies give a mild, friendly warmth; bird’s-eye or the seeds crank it up. Start mild — you can always add more.
What do you serve chilli relish with?
Cheese, eggs, burgers, grilled meats, curries and toasties. A spoonful of chilli relish makes almost anything savoury more interesting.
