If you're looking to add a burst of flavour to your meals, our chilli relish is the answer. This all-purpose condiment is a staple at Lion and Buffalo and has found its way into many of our signature dishes. Not too spicy, but packed with layers of complexity, it enhances everything from prawn dishes to hearty ramen bowls. Whether you’re spreading it on sandwiches, mixing it into marinades, or adding it to your favourite stir-fry, this chilli relish will elevate any dish it touches.
When it comes to creating memorable dishes, the secret lies in balance—finding that sweet spot where flavours complement each other, rather than compete. Our chilli relish is a perfect example of this philosophy. We’ve designed it to offer layers of flavour that enhance a dish without overpowering it. The subtle sweetness, mild spice, and rich savoury notes create harmony, allowing each bite to build on the next. It’s a condiment that doesn’t just add heat; it elevates the overall experience of the food, much like how a dash of acid can brighten a sauce or a pinch of salt can pull everything together. The right techniques can transform a good meal into a great one, and this relish is one of those small touches that makes a big impact. Use it as a finishing touch, a marinade, or a sauce base, and watch how it adds a new level of depth to your cooking.
Ingredients
400ml canola oil
1.5 brown onions
8 garlic bulbs
4 knobs ginger
1 tablespoon smoked paprika
4-5 star anise
75g long red chillies
250g Korean chilli paste (gochujang)
150g fried shallots
Step 1: Sauté the Onions
Begin by blitzing the brown onions in a food processor until finely chopped. Heat 100ml of the canola oil in a large pot over medium heat and add the blitzed onions. Cook the onions until they become soft and translucent, stirring occasionally to avoid burning.
Step 2: Prepare the Garlic and Chilli
While the onions are cooking, blitz the garlic bulbs and long red chillies (with stems removed) in the food processor. Do not take to a paste, you want small chunky pieces. Once the onions are softened, add the garlic and chilli mixture to the pot. Stir to combine and let everything cook until fragrant, about 5 minutes.
Step 3: Add the Ginger
Using a microplane (or the finer section of a cheese grater), finely grate the peeled ginger directly into the pot. Stir it through the mixture and cook for another 5 minutes, allowing the ginger to release its aroma and combine with the other flavours.
Step 4: Add the Aromatics and Chilli Paste
Next, add the star anise, smoked paprika, and Korean chilli paste (gochujang) to the pot. Stir well to ensure all the ingredients are evenly incorporated. Let the mixture cook for an additional 5-10 minutes, allowing the flavours to meld together and the mixture to thicken slightly.
Step 5: Finish with Oil and Fried Shallots
Remove the pot from the heat. Stir in the remaining 300ml of canola oil. Allow the mixture to cool completely before adding the fried shallots. Stir them through gently to ensure even distribution. Adding the shallots after the mixture cools will help retain their crunch and prevent them from becoming soggy.
Bring Bold Flavour Home and Share Your Creation
And there you have it—our perfectly balanced chilli relish, ready to elevate any meal you make. Whether you’re looking to add depth to a dish, spice up a sauce, or simply enjoy it as a condiment, this relish offers a versatile, flavour-packed option that’s sure to become a kitchen staple. We love seeing the creative ways our customers use it, so don’t forget to share how you incorporate this relish into your cooking! Follow us on Instagram for more recipes and café updates, and feel free to leave a comment below if you have any questions or ideas. Happy cooking!
Comments