This recipe is delicious with any cheese, cured meat or on its own with fresh bread (recipe here). The original recipes I found didn’t have any fennel or cumin in them, after tasting we also added chilli flakes to give it a slight kick as we love bold flavours. I would definitely recommend giving this a go as it is so delicious.

Ingredients

• 1 Jar of sundried tomatoes, chopped and oil reserved
• 1 shallot, finely chopped
• 2 tbsp brown sugar
• 1 garlic clove, crushed
• 1 tbsp fresh thyme leaves
• 1/2 tbsp of fennel seeds, lightly toasted
• 1/2 tbsp of cumin seeds, lightly toasted
• 1 tsp chilli flakes
• 1 tbsp chilli olive oil (recipe here)
• 150ml chicken or vegetable stock
• 50ml red wine vinegar

Method

1. Place a medium saucepan over a medium heat. Add the chopped sun-dried tomatoes, 1 tablespoon of the reserved sun-dried tomato oil, chilli oil, shallot, and garlic. Stir and cook until the shallot is soft and beginning to brown at the edges, about 5 to 7 minutes.
2. Add the sugar, vinegar, water, stock, thyme, fennel, cumin, chilli flakes and seasoning (if required). Bring the liquid to a boil, reduce the heat, and simmer, covered, for 30 minutes stirring occasionally.
3. Remove the lid and continue simmering until most of the liquid is reduced and the mixture is the consistency of jam, about 8 to 10  minutes. Remove from the heat and set aside.
4. Once cooled spoon into sterilised jars or serve.