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A hot relish, made with chili's, garlic, herbs and spices - popular in the Middle East, particularly the Yemen.

It can be used in the same manner as pesto, but is particularly good if spread on pieces of flatbread or blini - or perhaps as a relish for kebabs - so ideal for that summer barbecue.

If you enjoy cooking take a minute to look at ‘Simon Scrutton Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Suitable for beginners upwards.

Key Features

  • Suitable for Vegetarians
  • Suitable for Vegans


6 mild Green Chili's, deseeded, then finely-chopped
2 hot Red Chili's (these will look small) deseeded, then finely-chopped
3 large/4 medium Cloves of Garlic, peeled then finely-chopped
4 tablespoons Fresh Coriander leaves, chopped
4 tablespoons Fresh Parsley, chopped
1 tablespoon (15ml) Cumin Seeds – lightly toasted under the grill
The seeds from 14 Cardamom Pods, ground in a pestle & mortar – discard the shells
14 Black Peppercorns, ground
5 tablespoons (75ml) Olive Oil
½ teaspoon (2ml) Salt


Wash your hands thoroughly after touching the chili's.

1. Put all the ingredients in a food processor, and blend briefly- gently pouring in the olive oil to form a paste.

Store in a sterilised jar in a cool place until needed.

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