CUCUMBER AND ONION RELISH
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
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
CURRIED PICKLED ONIONS
A classic New Zealand pickled onion, has a lovely thick pickling sauce with a delightful curry taste. Not for wimps! So harden up and give this one a try, you'll love it.
Provided by Kiwi Scotty
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time P15DT35m
Yield 32
Number Of Ingredients 11
Steps:
- Stir together the salt and water in a non-reactive bowl until the salt has dissolved. Add onions, cover, and let stand at room temperature for 24 hours.
- Stir together the brown sugar, flour, curry powder, turmeric, mustard powder, ginger, and allspice in a saucepan until evenly combined. Slowly stir in the malt vinegar, and bring to a boil over medium-high heat, stirring constantly until the mixture thickens, about 2 minutes. Once thick, set aside and allow to cool.
- Drain the onions, and pack into two sterilized quart canning jars. Pour the warm sauce over the onions to cover. Seal with lids and rings. Leave in a cool, dark place 4 to 6 weeks to allow the flavors to develop.
Nutrition Facts : Calories 58.1 calories, Carbohydrate 14.4 g, Fat 0.1 g, Fiber 0.1 g, Protein 0.5 g, Sodium 16.7 mg, Sugar 8.6 g
CURRIED ONIONS
Make and share this Curried Onions recipe from Food.com.
Provided by Sonya01
Categories Asian
Time 15m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Wash and finely chop onions.
- Heat oil in a pan on medium heat; add the onions and turmeric powder. Cook the onions until golden brown; add curry powder or paste and mix well. Turn off heat after 2 minutes.
- Add chopped coriander leaf. Serve with pita bread or toast.
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.
CURRIED TOMATO RELISH
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
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
CURRIED TOMATO RELISH
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
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
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.
QUICK CURRIED CHOPS AND FRUITY RELISH
Inspired by the flavors of India, this quick dinner contrasts the spiciness of mustard and curry powder with sweet fruity flavors of a warm relish that is akin to the finest chutneys. You can even make the relish ahead of time and reheat before serving. The spices in the paste are strong and designed to impart flavors in a short time. If you are planning a longer resting-marinading period, the results will be different. While this has been tested on an indoor grill, an outdoor BBQ should also work. (Created for RSC#10)
Provided by justcallmetoni
Categories Pineapple
Time 40m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Mixed together all of the paste ingredients in a bowl. Toss in the chops and coat well. Set aside.
- Place the oil in a medium saucepan over medium heat. Add onions and jalapeños and cook for 1 minute.
- Add diced apples, golden raisins, loosely drained pineapple, ginger and brown sugar and cook for 10-12 additional minutes, stirring occasionally. If the pot seems too too dry add a teaspoon or two of the reserved pineapple juice.
- Check to see that your apples are now tender. You want them to be soft to the bite but not nearly so soft as be on the verge of applesauce.
- Cook another 2 minutes.
- Add the chopped plums and vinegar and cook 5 additional minutes.
- Adjust seasonings to taste.
- Once the apples are tender, begin heating your indoor grill or grill pan. Remove the.
- excess paste from the chops and place on the grill.
- For an indoor grill cook 3 minutes and turn, rotating 90 degrees; cook an additional minute or two.
- For a grill pan allow 3 minutes per side.
- Serve 1 chop per person with a scoop of relish.
Nutrition Facts : Calories 450.4, Fat 15.4, SaturatedFat 5.5, Cholesterol 102.5, Sodium 100.5, Carbohydrate 47.5, Fiber 4.3, Sugar 38.2, Protein 32.5
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.
ONION MEAT RELISH
Spread this savory onion relish over your favorite meats and fish. It's great for a barbeque!
Provided by sal
Categories Side Dish Sauces and Condiments Recipes Relish Recipes
Time 35m
Yield 8
Number Of Ingredients 6
Steps:
- In a medium saucepan over medium heat, slowly cook and stir the onions and butter until onions are tender, approximately 10 minutes.
- Mix red wine vinegar, salt, ground black pepper and white sugar with the onions and butter. Continue to cook and stir until the mixture thickens to a chunky, spreadable consistency, about 10 minutes. Refrigerate until serving.
Nutrition Facts : Calories 47.7 calories, Carbohydrate 5.3 g, Cholesterol 7.6 mg, Fat 2.9 g, Fiber 0.7 g, Protein 0.5 g, SaturatedFat 1.8 g, Sodium 240.2 mg, Sugar 2.8 g
CURRIED ONION RELISH
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 @SyiLuvsPastries
Categories Other Appetizers
Number Of Ingredients 7
Steps:
- Combine all ingredients in a medium saucepan; mix well.
- Simmer, covered, until tender and mostly dry. Stir often, being careful not to scorch. Allow to cool slightly; then place in refrigerator until cold.
- Transfer to a storage container, cover and refrigerate for up to 2 weeks.
CRISP ONION RELISH
I take this relish to picnics for people to use as a condiment on hamburgers and hot dogs. It adds a special zip! -Marie Patkau, Hanley Saskatchewan
Provided by Taste of Home
Time 10m
Yield about 6 cups.
Number Of Ingredients 6
Steps:
- Place onions in a large bowl. In a small bowl, combine the sugar, water and vinegar; stir until sugar is dissolved. Pour over onions. Cover and refrigerate for at least 3 hours. , Drain onions, discarding liquid. Combine mayonnaise and celery seed; add to onions and mix well. Store in the refrigerator.
Nutrition Facts : Calories 47 calories, Fat 3g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 26mg sodium, Carbohydrate 4g carbohydrate (3g sugars, Fiber 0 fiber), Protein 0 protein.
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