Pomegranate-Paprika-Relish

Name: Pomegranate-Paprika-Relish
Cook time: 50 min
Total time: 50 min
Yield: 1
Ingredients: 3 medium-sized shallots; 1 (approx. 15 g) walnut-sized piece of ginger; 1 red and yellow peppers (approx. 200 g each); 1 (approx. 280 g) Pomegranate; 1 Carambola (star fruit); 2 TABLESPOONS Oil; 6 TABLESPOONS White wine vinegar; 2 Star Anise; 2 Cinnamon sticks; 4 TABLESPOONS demerara sugar; 7-10 Tbsp Salt; 7-10 Tbsp Pepper

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 1

3 medium-sized shallots
1 (approx. 15 g) walnut-sized piece of ginger
1 red and yellow peppers (approx. 200 g each)
1 (approx. 280 g) Pomegranate
1 Carambola (star fruit)
2 TABLESPOONS Oil
6 TABLESPOONS White wine vinegar
2 Star Anise
2 Cinnamon sticks
4 TABLESPOONS demerara sugar
7-10 Tbsp Salt
7-10 Tbsp Pepper

Directions

1
Peel and chop the shallots and ginger. Clean the peppers and also cut them into cubes. Halve the pomegranate and beat out the seeds with a spoon. Cut the carambola into slices. Heat the oil in a pot and fry the shallots and ginger. Add paprika and pomegranate seeds to the shallots and fry for about 5 minutes. Add vinegar, star anise, cinnamon sticks and brown sugar.
2
Reduce the relish for about 20 minutes until almost all the liquid has evaporated. Steam carambola slices for the last 5 minutes. Season to taste with salt and pepper. Fill the relish into clean glasses and close them. Filled up to the brim in glasses with twist-off lids it will last 3-4 weeks. Glasses sealed with cellophane should be used up after 1-2 weeks