Dave Lauridsen
Total Time
20 Mins
Yield
3 cups

Susan Feniger serves this sweet, salty and tangy relish with her Tunisian Chicken Kebabs. It's delicious on any grilled chicken, as well as lamb and even fish.

How to Make It

In a bowl, soak the currants in hot water until plump, about 5 minutes. Drain, pressing out the excess water. Return the currants to the bowl and add the olives, Peppadews, olive oil and vinegar. Season the relish with salt.

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