Tangy Onion Relish Recipes

TANGY ONION RELISH

Steps:

• Place all ingredients in a 3-quart, non-aluminium saucepan over medium heat; heat to boiling.
• Reduce heat to low and simmer uncovered 20 minutes, stirring occasionally.
• Spoon relish into bowl; cover and refrigerate about 3 hours.
• Store unused relish in covered container in refrigerator for up to 2 weeks.

SWEET AND SPICY ONION RELISH

Steps:

• Peel the onions, cut in half and slice into 1-inch pieces. Add the onions and the vegetable oil to a large saucepan, over medium-low heat, and saute until soft. Stir in the black pepper, crushed red pepper flakes, garlic and brown sugar until incorporated. Add half of the root beer and let reduce until starting to get thick. Stir in the remaining root beer and continue to reduce until the liquid is almost completely evaporated.
• Serve on top of good quality, natural casing hot dogs with a good brown mustard and a little mayonnaise, to taste.

TANGY RIBS AND ONIONS

Steps:

• Place the ribs in a shallow roasting pan; sprinkle with salt and pepper. Top with onions. Cover and bake at 350° for 30 minutes; drain. Combine remaining ingredients; mix well. Pour over ribs. Cover and bake for 1 hour. Uncover and bake 15 minutes longer.

SWEET ONION RELISH

Steps:

• Saute the onions in a skillet over medium-low heat until translucent and caramelized, about 10 minutes. Add the brown sugar and stir until dissolved. Deglaze the pan with both vinegars and the wine. Simmer on medium-low heat until all the liquid has been evaporated, about 15 minutes.

RED ONION CHUTNEY

Steps:

• Finely dice the red onions and chilli pepper. Grate the garlic.
• Heat up the olive oil in a large pan and cook the onions and chilli pepper for fifteen minutes on medium heat. Stir frequently so it doesn't stick or go brown.
• Add the garlic, salt, sugar and pepper. Cook for another five minutes.
• Add the balsamic vinegar and bring to the boil on a high heat. Stir well and consistently until the vinegar has evaporated.
• Turn off the stove and let the chutney sit and cool for another five minutes.

TANGY TOMATO RELISH

Steps:

• Mix together all the ingredients, except the coriander, with a pinch of salt. (Can be done up to three days ahead and kept in the fridge.) Stir through the coriander just before serving.

TANGY ONION 'N TOMATO RELISH

Steps:

• Place the tomatoes in boiling hot water for a few seconds. Take them out and peel them.
• Cut the tomatoes in half, remove seeds and chop roughly.
• Chop the onions, chillies, mint and coriander leaves too.
• Place the above mixture in a grinder with Tabasco sauce, lime juice, salt and honey.
• Add tomatoes to this and grind for a few seconds.
• Stir in yogurt just before serving.

SWEET AND TANGY PEACH RELISH

Steps:

• Combine peaches, sugar, vinegar, and hot pepper flakes, and briskly simmer, uncovered, until liquid thickens slightly, 15 to 20 minutes. Stir in onion and salt and simmer for 5 minutes. Relish will continue to thicken as it cools.