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: 2medium jars
Ingredients
700gred onion, thinly sliced
2tbspolive oil
1tspblack mustard seeds
1clovegarlic, finely chopped
1red chilli, finely chopped
100mlred wine
3tbspbalsamic vinegar
2tbspapple cider vinegar
1/2tspsalt
4tbspbrown sugar
ground pepper
Instructions
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.