1.Cut all the vegetables into chunky but even-sized pieces. Heat the oil in a large saucepan, then add the caraway seeds, garlic and prepared vegetables. Cook over a low heat for 15 minutes until softened.
2.Add the herbs, chilli, salt, vinegar and sugar, and simmer for about 20-30 minutes until saucy. Remove the rosemary stalk and bay leaves, and spoon into sterilised jars. Seal or store in a covered container in the fridge for up to 10 days.
This is a versatile, gutsy, rustic relish. Serve it with barbecued meats, hotdogs and hamburgers. It’s also yummy with cheddar and crackers. I cut my vegetables quite chunky for this recipe so it has lots of texture and colour.Note