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    This fresh relish is the Hungarian version of piccalilli – robust, fiery, a good accompaniment to roast meats.

    • Preparation time: 10 minutes
    • Cooking time: 30 minutes
    • Total time: 40 minutes 40 minutes

    Serves: Serves 4 as an accompaniment


    • 1 tsp Caster sugar
    • 1 tbsp Vegetable oil
    • 3 Medium tomatoes
    • 2 onions
    • 5 Peppers (green, yellow and red), finely sliced
    • 1½ tbsp Hot paprika


    1. Score a cross in the base of each tomato and place in a bowl. C over with boiling water for 30 seconds or so, then drain, refresh in cold water, peel and chop roughly. S et aside.
    2. Sauté the onions in the oil over a medium heat in a heavy-based saucepan with a lid. A fter 2 minutes, add the peppers and sweat, with lid on, for 5 minutes, stirring once or twice. Take the pan off the heat and stir in the paprika, coating the vegetables evenly. Return to a low heat with the lid on, and sweat the vegetables for a few minutes more, stirring every so often.
    3. Stir in the tomatoes, adding the sugar, and salt and pepper to taste. Cook over a low heat for 15 minutes, adding more paprika if desired.

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