"The onion, although playing an integral part in our everyday cooking, is never really given much of a conscious thought or enough credit. It slides under the radar but actually is one of the most diverse, cuisine adaptive, inexpensive and universally accessible ingredient. This preservative places a shining light on the onion and lets us all give a little praise to our good friend, Mr (or Mrs?) onion!"
Curried Onion Relish
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Prep time: 20mins
Cook time: 35mins
Serves or Makes: 10
Recipe Card
ingredients
- 1 kilogram thinly sliced onions
- 1 cup white sugar
- 3/4 cup red wine vinegar
- 3 small diced chillis
- 1 1/2 teaspoon salt
- 2 tablepoons Thai yellow curry powder
- 2 teaspoons rosemary
- 50 grams raisins
- 1/2 cup orange juice
- 1/2 teasopon cayenne pepper
Method
Step 1
In a large pot, sauté the onions on high heat for 3-4 minutes or until they have reduced in size and begin to sweat/brown a little. Add the sugar, vinegar, chillies, salt and rosemary, mixing well and bring to a boil. Reduce the heat and leave to simmer for 1.5 hours or until most of the liquid has evaporated and the onions become a thick consistency.
Step 2
Meanwhile, sterilize 2-3 medium sized jars. For sterilisation there are many methods but I choose to use the oven method because I find it easiest, but feel free to adapt to other ones if you prefer. Place jars (without lids) into the oven at 130 Degrees Celsius for 25-30 minutes. Make sure they are not touching each other to avoid the glass shattering. Once the chutney is near competition, boil jar lids for 10-15 minutes on the stove top - drain only once they are to be used immediately.
Step 3
Add the remaining ingredients and cook for a further 20-30 minutes or until the onions have turned a yellow colour and the spice has become fragrant.
Step 4
Place into jars immediately with boiled lids sealing them - these can be kept unopened for one year and once opened should be kept in the fridge and used within 1-2 months.