Recipe: A delicious relish called Gungai

Today I’m sharing a wonderful recipe that my friend Esme made for us. It’s a relish that’s a mix of fresh, finely chopped ingredients and adds a real chilli bite and plenty of crunch to your plate of food. It’s particularly good with barbecued food – if it ever stops raining and you can light your barbecue that is!

It’s called gungai. I can’t tell you anything about its origins or background (even google failed me). But I can tell you that it’s easy to make and really yum. Make a big batch and store it in a jar in the fridge where it will last a few weeks. Just beware as it tends to get hotter the longer you store it.

Oh and if anyone can enlighten me any more about this delicious relish, please get in touch. I’d love to know where it comes from and why.

GUNGAI

All ingredients must be finely chopped.

4 onions

8 large cloves of garlic

4 green peppers

4 red peppers

2 red chillies

1 large cucumber

3 carrots

6 green beans

Salt and pepper to taste

Balsamic vingar to taste ( a couple of teaspoons)

Olive oil to taste (a couple of tablespoons)

Chop and mix all the ingredients. Add the balsamic and olive oil. Bottle in jars and refrigerate. You can eat it immediately but the flavour improves after a couple of days in the fridge.

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Gungai looks as good as it tastes

Thanks Esme.

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