Spiced Ruby and Emerald Indian Pepper Relish - Chutney

Total Time
1hr 15mins
Prep 30 mins
Cook 45 mins

This Anglo-Indian recipe is more a relish than a chutney, but it can be used like a chutney in cooking, as well as a condiment. A real "must" in this recipe are the Nigella Seeds, also known as Black Onion Seeds - these give the Relish/Chutney an authentic Indian flavour, as well as making it very special. It is delicious with all types of cheese boards, cold cuts and meat platters, burgers, sausages, curries and also when used in sandwiches. My daughter loves this in toasted cheese sandwiches! Or, give a jar as a gift as I often do! I couldn't resist giving it a "magical" name, especially as India is famous for its Rubies and Emeralds!

Ingredients Nutrition


  1. Place all the prepared vegetables and fruit into a large preserving pan.
  2. Add the spices, sugar and vinegar and give them all a good stir.
  3. Bring them all to the boil and then reduce the heat and simmer until everything is soft; but make sure that the peppers still retain their shape. (Also make sure that the liquids have reduced and the relish is thick and holds together well).
  4. Remove from the heat, pot and cover straight away.
  5. Label and store in a cool, dry and dark place for up to 1 year.
Most Helpful

Hiya French tart I found your recipe some time ago. I used this on the side of a madras with poppadums at one of my dinnerparties and the response was fantastic. Chunky and sweet perfect with the heat!!!! I call it Indian Gem Chutney because it is a gem. Well done & thankyou.

The Crock June 16, 2009

Tarty, this is great stuff. I was concerned when first jarring it up that the flavors wouldn't meld but, after 5 months in storage, they have turned to ambrosia! Looking forward to using this as an accompaniment to many dishes and extras in the coming months.

Queen Dragon Mom January 21, 2009

Wow--what a wonderful relish!! The brown sugar and apples are a wonderful combination in the middle of a savory relish. I have canned a whole recipe. When my sister tried it she begged for more than one jar. This will be wonderful as an accompaniment to many meats and cheeses I'll serve in the coming year. I think everyone needs to make a batch to understand its unique flavor. Thanks so much French Tart.....I will make in often in the future. Frank

FrankB October 05, 2007