Sweet And Spicy Onion Relish Recipes

SEENI SAMBAL (SWEET AND SPICY ONION RELISH)

Steps:

• Heat oil in a pan, add the curry leaves, onions, ginger and garlic and sauté until the onion starts to brown.
• Add the chili powder, salt, tamarind extract and continue to cook on low heat until the onion comes together 20-25 minutes.
• Add the jaggery at the end when your required consistency is reached.
• Continue to cook for a few more minutes until the jaggery is incorporated well.
• Enjoy with rice, idli, dosai (I don't like those at all), chapathi or stringhoppers.
• This condiment can stay for at least a week refrigerated.

SWEET AND SPICY PEPPER RELISH

Steps:

• Wearing rubber or latex gloves, trim tops off chiles. Working in batches, pulse chiles, bell peppers, and onion in a food processor until chopped into fine bits, about 1 minute per batch. Transfer to a nonreactive 3-quart pot.
• Stir sugar, vinegar, and salt into chile mixture and bring to a boil over high heat. Reduce heat to medium and simmer, stirring more frequently toward end of cooking to prevent scorching, until thickened, 20 to 30 minutes.
• Pour or ladle relish into clean, wide-mouth, half-pint jars, leaving 1/2 inch headspace. Wipe rims clean with a damp paper towel. Let cool to room temperature, about 1 hour.
• Apply clean lids. Enjoy immediately, store in fridge 2 to 3 weeks, or freeze up to 6 months.

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.