Christmas Relish Recipe

Name: Christmas Relish
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tablespoons boiling water; 2 tablespoons tamarind pulp; 250 g carrots, finely shredded; 250 g red cabbage, finely shredded; 150 g ginger, chopped into matchsticks; 4 teaspoons sea salt; 2 teaspoons sugar; 2 hot chili peppers, finely chopped; 1 tablespoon fish sauce; 150 ml rice vinegar; 150 ml water

Servings: persons

4 tablespoons boiling water
2 tablespoons tamarind pulp
250 g carrots, finely shredded
250 g red cabbage, finely shredded
150 g ginger, chopped into matchsticks
4 teaspoons sea salt
2 teaspoons sugar
2 hot chili peppers, finely chopped
1 tablespoon fish sauce
150 ml rice vinegar
150 ml water

1
Pour the boiling water over the tamarind pulp.
2
Leave for a few minutes and then strain it through a fine sieve.
3
Discard the pulp and keep the tamarind water.
4
Put the carrots, cabbage and ginger in a bowl with half the salt and the tamarind water and leave overnight.
5
Drain off the liquid and add the sugar, chillies, rest of the salt, fish sauce, vinegar and the fresh water.
6
Mix thoroughly.
7
Store in an airtight jar in the fridge for up to a week, turning the jar over once a day.

220

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 4 tablespoons boiling water, 2 tablespoons tamarind pulp, 250 g carrots, finely shredded, 250 g red cabbage, finely shredded, and more.

Yes, Christmas Relish falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Christmas Relish

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