Curried Onion Relish Food

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HOW TO MAKE COLD ONION CHUTNEY



How To Make Cold Onion Chutney image

This is the famous cold onion chutney found at curry houses around the UK. It's quick and easy to make and tastes amazing.

Provided by Dan Toombs

Categories     Indian Accompaniments

Time 10m

Number Of Ingredients 8

1 large onion - finely sliced
3 tablespoon ketchup (I use Heinz)
1 tablespoon tomato paste
1 teaspoon red chilli powder
1 teaspoon roasted cumin seeds
1/2 tsp lemon juice (optional)
1/2 tsp rapeseed (canola) oil (optional)
A pinch of salt

Steps:

  • Place the sliced onions in a bowl of ice water and put in the fridge for about an hour.
  • When the onion slices are good and cold, drain the water and tap them dry with a clean cloth.
  • Now mix the ketchup, tomato puree, chilli powder, cumin seeds and salt with the sliced onions.
  • Stick in the fridge for about 45 minutes before serving.
  • This recipe is perfect with papadams though I could eat it on its own!

CURRIED ONION RELISH



Curried Onion Relish image

A favorite in school. This is really good on hot dogs, brats, burgers, grilled chicken sandwiches. We mix it with grilled chicken that's diced, etc....making an excellent chicken salad for open faced sandwiches or hors 'd oeuvres/appetizers (*See my posted recipe for "Curried Chicken Salad Crostini").

Provided by S I

Categories     Other Appetizers

Number Of Ingredients 7

2 lb yellow onions, small dice
2 garlic cloves, minced
16 oz (fl oz) white vinegar
14 oz granulated sugar
1 tsp salt
3/4 oz pickling spice, tied in a sachet
2 Tbsp curry powder

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.

GRILLED JERK PORK WITH CURRIED PEACH RELISH



Grilled Jerk Pork With Curried Peach Relish image

Both the peach relish and the pork benefit from an overnight rest in the refrigerator; the relish mellows in flavor, and the pork becomes even more tender in the fiery marinade.

Categories     Onion     Pork     Tomato     Marinate     Backyard BBQ     Dinner     Peach     Curry     Grill/Barbecue     Healthy     Gourmet     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 6 servings

Number Of Ingredients 23

For relish
1 1/2 lb firm-ripe peaches
1/2 lb tomatoes
1/2 cup chopped red onion (1 medium)
1 tablespoon minced peeled fresh ginger
1 teaspoon kosher salt
1 tablespoon vegetable oil
1 1/2 teaspoons curry powder
2 tablespoons sugar
1 tablespoon fresh lime juice
For pork
3 scallions (white and pale green parts only), trimmed
1 tablespoon chopped fresh thyme
2 teaspoons kosher salt
1/2 teaspoon ground allspice
1/4 teaspoon black pepper
2 tablespoons fresh lime juice
1 tablespoon molasses (not robust or blackstrap)
1 teaspoon Scotch bonnet or habanero hot sauce*, or to taste
2 pork tenderloins (1 3/4 to 2 lb total)
2 tablespoons vegetable oil for basting
Special Equipment
an instant-read thermometer

Steps:

  • Make relish:
  • Cut a shallow X in bottom of each peach and tomato with a sharp paring knife and blanch in 2 batches in a 4-quart saucepan of boiling water 10 seconds. Transfer peaches and tomatoes with a slotted spoon to a bowl of ice and cold water and let stand until cool enough to handle. Peel peaches and tomatoes, then halve peaches lengthwise and pit. Cut peaches into 1-inch pieces. Coarsely chop tomatoes.
  • Cook onion, ginger, and salt in oil in a 3-quart heavy saucepan over moderate heat, stirring occasionally, until softened, 3 to 4 minutes. Add curry powder and cook, stirring constantly, 1 minute. Add peaches and tomatoes with any juices, sugar, and lime juice and simmer, uncovered, stirring occasionally, until mixture is thick and peaches are tender but still hold their shape, about 8 minutes. Transfer to a bowl and cool, uncovered, then chill, covered, at least 8 hours.
  • Marinate pork:
  • Combine scallions, thyme, salt, allspice, pepper, lime juice, molasses, and hot sauce in a blender and blend until smooth. Put pork in a nonreactive dish and rub all over with marinade. Marinate, covered and chilled, turning occasionally, 8 hours. Bring to room temperature before grilling.
  • Grill pork:
  • Prepare grill for cooking over medium-hot charcoal (moderate heat for gas); see "Grilling Procedure," below.
  • Discard any marinade remaining in dish, then brush pork lightly with oil and grill on a lightly oiled grill rack, turning occasionally and basting frequently with oil, until thermometer inserted diagonally into center of meat registers 145°F, 15 to 25 minutes.
  • Transfer pork to a cutting board and let stand 15 minutes. (Internal temperature will rise to about 155°F.) Serve pork with relish.
  • Grilling Procedure
  • If using a charcoal grill, open vents on bottom of grill, then light charcoal. When charcoal turns grayish white (about 15 minutes from lighting), hold your hand 5 inches above grill rack to determine heat for charcoal as follows:
  • Hot: When you can hold your hand there for 1 to 2 seconds
  • Medium-hot: 3 to 4 seconds
  • Low: 5 to 6 seconds
  • If using a gas grill, preheat burners on high, covered, 10 minutes, then, if necessary, reduce to heat specified in recipe.
  • *Available at most supermarkets and kitchenmarket.com.

RAW ONION RELISH



Raw Onion Relish image

Provided by Julie Sahni

Categories     Condiment/Spread     Onion     Side     No-Cook     Quick & Easy     Lemon     Fat Free     Sugar Conscious     Kidney Friendly     Vegan     Vegetarian     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 to 8 servings

Number Of Ingredients 4

3 medium-sized onions, preferably red
1 green chili, seeded and sliced (optional)
Juice of 1/2 lemon, or 2 teaspoons cider vinegar
Kosher salt to taste

Steps:

  • 1. Peel onions, and cut them in thin slices. Separate the shreds, and wash them in several changes of cold water, squeezing them slightly. Be careful not to squeeze the shreds too hard, or you may crush them. Put them in a bowl, add chili, and sprinkle them with lemon juice or vinegar, and salt. Toss. Serve immediately.

CURRIED TOMATO RELISH



Curried Tomato Relish image

This is such a wonderful canning recipe. I use these tomatoes for "everything" from my Spaghetti sauce, soups, stews to Salas's. My DH & I love putting them up as this recipe was handed down to my DH's from his grandmother. My DH helped make this canning recipe with his mother for years it is a favourite of his and mine! We get our tomatoes from a farmer's family who have grown beautiful hot house tomatoes for year's. I was told by my MIL & DH that I had incorrectly titled the tomato recipe OOPS! Bon Appétit!

Provided by oilpatchjo

Categories     Vegetable

Time 3h20m

Yield 4-5 quarts, 20 serving(s)

Number Of Ingredients 9

8 lbs tomatoes (red ripe or green)
2 lbs sugar
4 tablespoons salt
1 tablespoon curry
1 tablespoon dry mustard
2 tablespoons cornstarch or 2 tablespoons flour
2 lbs vidalia onions (sliced)
26 ounces white vinegar
2 ounces white vinegar, aside for mixing dry ingredients

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.

Nutrition Facts : Calories 242.7, Fat 0.6, SaturatedFat 0.1, Sodium 1408.1, Carbohydrate 58.5, Fiber 3, Sugar 52.2, Protein 2.2

CUCUMBER AND ONION RELISH



Cucumber and Onion Relish image

This has been handed down for generations and it is my family's favorite relish. Great with any beef dish or in a sandwich.

Provided by Lynn Mott

Categories     Side Dish     Sauces and Condiments Recipes     Relish Recipes

Time 8h50m

Yield 60

Number Of Ingredients 10

7 large cucumbers, grated
5 large onions, grated
2 tablespoons salt, or as needed
3 cups white vinegar
3 cups white sugar
1 cup water
½ cup all-purpose flour
1 tablespoon ground turmeric
1 teaspoon ground ginger
1 teaspoon ground black pepper

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.

Nutrition Facts : Calories 53.2 calories, Carbohydrate 13.3 g, Fat 0.1 g, Fiber 0.4 g, Protein 0.5 g, Sodium 233.9 mg, Sugar 11.1 g

RHUBARB RELISH



Rhubarb Relish image

Use this relish to complement lamb, ham-or just about any other meat. We especially like it on cold roast beef. -Mina Dyck, Boissevain, Manitoba

Provided by Taste of Home

Time 40m

Yield 3 cups.

Number Of Ingredients 9

2 cups finely chopped fresh or frozen rhubarb
2 cups finely chopped onion
2-1/2 cups packed brown sugar
1 cup vinegar
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon ground cloves
1/4 teaspoon pepper

Steps:

  • In a saucepan, combine all ingredients. Cook over medium heat for 30 minutes or until thickened, stirring occasionally. Cool; store in the refrigerator.

Nutrition Facts : Calories 191 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 212mg sodium, Carbohydrate 49g carbohydrate (46g sugars, Fiber 1g fiber), Protein 1g protein.

RED ONION RELISH



Red Onion Relish image

A delicious vinegar & red onion relish perfect with homemade burgers...

Provided by pollyroo

Time 30m

Yield Serves 4

Number Of Ingredients 4

2 red onions
50g butter
1 tbsp brown sugar
1 tbsp Good quality red wine vinegar (I found a gorgeous French Cabernet Franc red wine vinegar which was so flavoursome)

Steps:

  • Chop the red onions into slices
  • Melt the butter in a saucepan and add the sliced onion to the melted butter
  • Fry for a few minutes, then add the brown sugar and red wine vinegar
  • Stir and allow to simmer on a low heat for 20 minutes, stirring regularly to prevent the sugar from burning.
  • It should now have reduced to a delicious dark red relish - Serve straight away or pop in a jar and store in the fridge for a later date.

CURRIED TOMATO RELISH



Curried Tomato Relish image

This is a gorgeous relish to go with most meats and fabulous in sandwiches with cheese, great to serve as a relish with cheese and antipasto platter.

Provided by Stay in the Bay NZ

Categories     Chutneys

Time 1h10m

Yield 8 8 jars relish approx, 8 serving(s)

Number Of Ingredients 12

1 1/4 kg firm tomatoes
1/2 telegraph cucumber
500 g onions
3 large apples
2 tablespoons salt
3 cups cider vinegar
2 cups sugar
4 tablespoons curry powder (hot)
2 tablespoons flour
2 tablespoons turmeric
2 garlic cloves, finely chopped or 1 tablespoon minced garlic
1/2 cup water

Steps:

  • Blanch Tomatoes to remove skin.
  • Chop peeled tomatoes into cubes, cut peeled onions into 1cm cubes, cut peeled and cored apples into 1cm (½ in) cubes, peel cucumber and cut into cubes taking out the seeds.
  • Combine tomatoes, onions, cucumbers and apples in large bowl, sprinkle salt over - cover and stand for a few hours overnight.
  • Combine vinegar and sugar in large pan, stir over heat until sugar dissolves. Bring to boil, add drained vegetables, bring back to boil, reduce heat. Simmer 10 minutes.
  • Mix flour, curry powder, garlic and turmeric to smooth paste with water, add to pan, stir until mixture boils and thickens. Reduce heat and simmer 10 minutes, or slightly longer to get to the consistency that you like.
  • Remove from heat, pour into sterilized jars.

Nutrition Facts : Calories 336.2, Fat 1.2, SaturatedFat 0.2, Sodium 1763.5, Carbohydrate 79.6, Fiber 6.5, Sugar 66.2, Protein 3.2

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