Tunisian Relish

Tunisian Relish Recipe
Dave Lauridsen
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.


3 cups
Total time: 20 Minutes

Recipe from

Food & Wine

Recipe Time

Total: 20 Minutes


1 cup dried currants
2 cups green olives, pitted, chopped
1 cup sweet Peppadew peppers, chopped
1/2 cup extra-virgin olive oil
1/4 cup sherry vinegar
Kosher salt


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.

Susan Feniger,

Food & Wine

July 2012
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