Tomato, Chia and Chilli Relish

20 Feb
Slather it on everything!

Slather it on everything!

I’ve previously made a jam with chia seeds, so this is a savoury alternative in a form of a relish.  You can’t call a savoury jam a jam surely? Relish it is then!   As with the jam, the chia seeds are great for thickening the relish.  It is great on crackers, spread on bread (gluten free, natch) and I even spread some on some grilled aubergines.  I went a little crazy for a week and spread it on anything that was either cooked or flat!   I loved it on some chia crackers…that was chia seed overload that day!

I added chilli to this simply because I wanted a bit of lift to the flavour.   You can omit this if you wish. I am now wondering whether you could make the same sort of relish but with onion instead of tomatoes.  That might be my next batch.   I used a dash of stevia for the sweetener but you could use the one of your choice, increasing the volume according to taste.   Store in the refrigerator.  It should last about a week.

Chia Jam

Great on crackers

INGREDIENTS

4 tblspn chia seeds

5 tomatoes, cut into small chunks

1 small onion, peeled and chopped

1 clove garlic, finely chopped

1/4 cup apple cider vinegar

1/4 tspn stevia (or sweetener of your choice)

1 tspn dried chilli flakes

Chia Jam 3

METHOD

  • Place all the ingredients, except the chia seeds, into a saucepan.
  • Bring to a boil, cover and simmer for an hour.  Remove the lid and simmer for a further 20 minutes
  • Remove from the heat and stir in the chia seeds.
  • Taste and adjust the stevia/sweetener if necessary.
  • Let cool, then place in a screw top jar.
  • Eat and enjoy!

Chia Jam2

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4 Responses to “Tomato, Chia and Chilli Relish”

  1. Milena Velba February 21, 2014 at 4:03 pm #

    Will you allow me to share this on twitter?

    • Divalicious February 24, 2014 at 11:12 am #

      Of course. Thanks for stopping by!

  2. ediblethings February 23, 2014 at 7:15 am #

    Am I right in thinking that the use of Chia seeds as a thickening agent also allows you to reduce the amount of sweetener that you use? In a traditional jam, the sugar and pectin are the setting agents, and you seem to be using much less stevia than I would expect here too (although I’m not that sure about how effective stevia is as a setting agent, so I could be wrong here).
    I think this might also be really interesting in my green bean chutney. Thanks Diva!

    • Divalicious February 24, 2014 at 11:10 am #

      Yes, it thickens this relish nicely. I would advise to play around with the level of stevia as I find it very sweet so probably use less then most people would want. Chia makes a nice jam too and the swelling of the seeds in their jelly state is almost jam-like!

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