Food & drink photography and styling - Recipe development

Red onion relish

Red onion relish

Red onion relish

Sticky, sweet, tangy. That's what you want from a relish. This one is a great accompaniment for breakfast, or a nice addition to a burger or a steak.
Course: Condiment
Cuisine: Mediterranean
Keyword: red onion
Servings: 2 medium jars


  • 700 g red onion, thinly sliced
  • 2 tbsp olive oil
  • 1 tsp black mustard seeds
  • 1 clove garlic, finely chopped
  • 1 red chilli, finely chopped
  • 100 ml red wine
  • 3 tbsp balsamic vinegar
  • 2 tbsp apple cider vinegar
  • 1/2 tsp salt
  • 4 tbsp brown sugar
  • ground pepper


  • Thinly slice the onions.
  • Heat the olive oil in a heavy based pot. Add the mustard seeds and fry until they start popping. Turn the heat to medium.
  • Add the garlic and chilli and fry for a minute. 
  • Add the onions to the pot and gently cook for 20 minutes until soft and translucent, stirring frequently.
  • Turn the heat to low, then stir in the wine, balsamic vinegar, apple cider vinegar, salt and sugar. Let it simmer for 15-20 minutes until all the liquid has reduced and the relish has caramelised. It should feel a little sticky.
  • Grind in some fresh pepper to taste.
  • Let it cool for 5 minutes, then tightly fill two sterilised jars with the relish. Close the lid and let it sit in the fridge for a week before consuming.

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