Best 8 Curried Onion Relish Recipes

CURRIED ONION RELISH

Steps:

• 1. Combine all ingredients in a medium saucepan; mix well.
• 2. Simmer, covered, until tender and mostly dry. Stir often, being careful not to scorch. Allow to cool slightly; then place in refrigerator until cold.
• 3. Transfer to a storage container, cover and refrigerate for up to 2 weeks.

CURRIED ONIONS

Steps:

• Wash and finely chop onions.
• Heat oil in a pan on medium heat; add the onions and turmeric powder. Cook the onions until golden brown; add curry powder or paste and mix well. Turn off heat after 2 minutes.
• Add chopped coriander leaf. Serve with pita bread or toast.

CUCUMBER AND ONION RELISH

Steps:

• Combine cucumbers, onions, and salt together in a colander fitted over a bowl; place in the refrigerator for cucumbers and onions to drain, 8 hours to overnight.
• Mix vinegar, sugar, water, flour, turmeric, ginger, and black pepper in a large saucepan; bring to a boil. Cook, stirring occasionally, until mixture is thickened, about 5 minutes. Add cucumbers and onions; boil for about 10 more minutes.
• Sterilize jars and lids in boiling water for at least 5 minutes. Pack the relish into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for about 15 minutes.
• Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

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.

VIDALIA ONION RELISH

Steps:

• In a large saucepan, cook onions in oil over medium heat 40-45 minutes or until onions are golden brown, stirring occasionally. Add garlic; cook 1 minute longer. Remove from heat. Add bourbon, stirring to loosen browned bits from pan., Stir in remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, 15-20 minutes or until thickened. Store in airtight containers in the refrigerator up to 1 week. Serve with sausage or other meat.

CURRIED TOMATO RELISH

Steps:

• Cut tomatoes & slice onions put in a very large pot.
• Sprinkle with salt.
• Let stand overnight.
• Drain liquid off.
• Cover with vinegar and bring to a boil.
• When tomatoes are boiling add sugar.
• Boil for 30 minutes.
• Add mixture of mustard, curry with 1 oz of vinegar.
• Boil for 20 minutes longer.
• Mix flour or cornstarch with 1 oz of vinegar.
• Add to boiling tomatoes boil another 10 minutes.
• Put in sterilized jars with clean dry sealers.
• Note: boiling time depends on how thick you want the tomatoes for the final product.

REDCURRANT & RED ONION RELISH

Steps:

• Toss the onions with the red pepper and the oil, then fry in a frying pan for 5-8 mins over a high heat until lightly charred and softened. Remove from the pan and set aside.
• Put the chilli, garlic and ginger in the pan with half the vinegar. Bring to the boil then simmer for 2-3 mins. Add the onions and pepper plus the remaining vinegar, all the sugar, spice and 1 tsp salt.
• Bring to the boil then bubble away for about 5 mins until thickened. Add redcurrants and simmer for about 5 mins more, or until they have burst, but still have some shape and the liquid is syrupy.
• Remove and pour into a large heatproof jar. Cover and seal while hot. Keeps in the fridge for up to 3 weeks.

CRISP ONION RELISH

Steps:

• Place onions in a large bowl. In a small bowl, combine the sugar, water and vinegar; stir until sugar is dissolved. Pour over onions. Cover and refrigerate for at least 3 hours. , Drain onions, discarding liquid. Combine mayonnaise and celery seed; add to onions and mix well. Store in the refrigerator.