PYAZ KA LACCHA (RAW ONION RELISH)
These floppy, lightly pickled onions are a traditional accompaniment to grilled and tandoor foods throughout India and the rest of South Asia. There are different versions depending on the region, but all are seasoned with salt, spiked with chile (either powdered or fresh) and brightened with some kind of acid, usually lemon juice or vinegar. This recipe, adapted from "Madhur Jaffrey's Indian Cooking" (Barron's, 1983), uses a combination of sweet paprika and cayenne for an earthy, nuanced flavor, and you can add the spices to taste, making this as fiery or mild as you like. Soaking the onion slices in water before mixing the relish helps soften their sharpness, but you can skip this step if you prefer a stronger onion flavor.
Provided by Melissa Clark
Categories sauces and gravies
Time 55m
Yield 2 cups
Number Of Ingredients 5
Steps:
- Put onions in a bowl and cover with cold water. Set aside to soak for 15 minutes. (This removes some of the onion's bite, but you can skip this step if you'd like a stronger onion flavor.)
- Drain onions and thoroughly pat dry. Return onions to the bowl and stir in lemon juice, salt, paprika and cayenne. Let sit at room temperature for at least 30 minutes for the flavors to meld before serving. Taste and add more salt, lemon and spices, if you like.
- Use immediately or refrigerate in an airtight container for up to 2 weeks. Serve alongside grilled or roasted meats and fish; stuff into sandwiches, especially grilled cheese or tuna salad; use as a topping for pizza, burgers and hot dogs; scramble into eggs; toss into salads, especially starchy grain and potato salads.
EASY ONION RELISH
Make and share this Easy Onion Relish recipe from Food.com.
Provided by Kittencalrecipezazz
Categories Chutneys
Time 40m
Yield 1 quart
Number Of Ingredients 9
Steps:
- Saute onions, celery and red bell pepper in the butter in a Dutch oven for about 15 minutes or until tender (do not brown).
- Add in vinegar and remaining ingredients to the mixture; bring to a boil, reduce heat and simmer uncovered for about 20 minutes.
- Store in refrigerator for 1 day before using.
- Serve chilled or at room temperature.
RAW ONION RELISH
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
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.
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.
BACON-ONION RELISH
Steps:
- Cook 3 slices diced bacon until crisp; remove and reserve. Add 2 sliced onions to the pan. Season with salt and pepper and cook over low heat, covered, 10 minutes. Uncover and cook until golden, 30 more minutes. Stir in 2 tablespoons chopped parsley and the bacon.
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.
KACHUMBER - FRESH TOMATO, CUCUMBER, AND ONION RELISH
A spicy tomato, cucumber and onion relish that is a refreshing accompaniment to most Indian meals. I like it a bit on the spicy side, but you can adjust the amount of peppers to your own taste.
Provided by PalatablePastime
Categories Chutneys
Time 15m
Yield 5-6 serving(s)
Number Of Ingredients 8
Steps:
- Combine all ingredients, mixing well.
- Serve chilled.
- Goes well with spicy curries.
Nutrition Facts : Calories 38.2, Fat 0.2, SaturatedFat 0.1, Sodium 355.2, Carbohydrate 9.2, Fiber 1.5, Sugar 5.6, Protein 1.4
RAW APPLE RELISH
Make and share this Raw Apple Relish recipe from Food.com.
Provided by Dancer
Categories Apple
Time 10m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Core apples; do not peel.
- Cut crosswise into 1/2" slices, then into 1/2" chunks.
- Sprinkle with lemon juice.
- Add remaining ingredients; toss to mix well.
- Great with roast pork, pork chops, baked ham or ham slices, or smoked pork butt.
Nutrition Facts : Calories 91.8, Fat 3.6, SaturatedFat 0.3, Sodium 329.1, Carbohydrate 16, Fiber 1.6, Sugar 8.9, Protein 0.5
QUICK TOMATO RELISH
This simple recipe makes one jar of fresh relish, which you can serve with steak or white fish
Provided by Tom Kerridge
Categories Condiment
Time 20m
Yield makes 1 large jar
Number Of Ingredients 7
Steps:
- In a mixing bowl, toss together 1kg diced, ripe on-the-vine plum tomatoes, 2 diced red onions, 150ml extra virgin olive oil and 2 tsp flaky sea salt. Tip onto a baking tray and place under a hot grill for 5-10 mins or until charred.
- Tip back into the bowl, stir in 2 grated garlic cloves and 3 tbsp small capers and leave to cool for 10 mins. Stir in 3 tbsp chopped parsley and 1 tbsp balsamic vinegar.
Nutrition Facts : Calories 17 calories, Fat 2 grams fat, Carbohydrate 1 grams carbohydrates, Sugar 1 grams sugar, Sodium 0.1 milligram of sodium
RED ONION RELISH
A delicious vinegar & red onion relish perfect with homemade burgers...
Provided by pollyroo
Time 30m
Yield Serves 4
Number Of Ingredients 4
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.
BARBECUED ONION RELISH
This is a great relish for hot dogs, hamburgers or grilled sausages! There are a few ingredients, but don't let that stop you!
Provided by Charmie777
Categories Onions
Time 50m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Heat oil in large pan over medium heat.
- Add onions, sugar and salt. Cover and cook until the onions are wilted and juicy, but not browned, stirring occasionally, about 30 minutes.
- Add chili powder, garlic and red pepper. Sauté 4 minutes.
- Stir in barbecue sauce, beer, molasses, mustard, vinegar and soy sauce.
- Simmer uncovered until mixture thickens slightly, stirring occasionally, about 10 minutes.
- Cool to room temperature. Cover tightly and refrigerate 24 hours for flavors to develop.
- Can be made up to 1 week ahead.
- To serve warm, simmer over low heat.
Nutrition Facts : Calories 108.6, Fat 5.8, SaturatedFat 0.5, Sodium 411.3, Carbohydrate 12.8, Fiber 1.4, Sugar 6.1, Protein 1.3
TANGY ONION RELISH
Serve this on burgers, hot dogs, steak or chicken. This is from an old booklet put out by the Walla Walla Gardeners Association. Walla Walla is in SW Washington state.
Provided by Outta Here
Categories Onions
Time 3h35m
Yield 3 cups
Number Of Ingredients 9
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.
Nutrition Facts : Calories 312.4, Fat 5.2, SaturatedFat 0.4, Sodium 2412.1, Carbohydrate 66.3, Fiber 4.2, Sugar 51.5, Protein 2.7
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