This is an Anglo Indian favourite.  The name is misleading  - it is named after it's bright red colour which leads you to believe it is really hot.  Actually, it is more like a relish that pairs well with any meat dish.  For me this is pure nostalgia, we lived in an Anglo Indian colony and it used to be part of our Sunday meal along with coconut rice and Meat Ball Curry.  Meat was served once a week so it was indeed a special meal.

Grind together:

  • 1 large roughly chopped Spanish onion
  • 1 tsp hot Chilli powder (adjust to taste)
  • 1 tbsp sultanas
  • 1 tsp sugar (adjust to taste)
  • 1/2 tsp sea salt
  • 1 tbsp Balsamic Vinegar