Onion, garlic and chilli relish (V)

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A spicy relish from North Africa

Ingredients

• 5 tablespoons olive oil
• 1 large red onion, thinly sliced
• 1 bulb garlic, peeled
• Salt and pepper
• 1 teaspoon ground coriander
• 1 teaspoon muscovado sugar
• A few saffron strands
• 50 ml warm water
• A small piece of cinnamon stick
• 4 small dried Bird's Eye chillies
• 1 large bay leaf
• 45 ml sherry vinegar
• 45 ml freshly squeezed orange juice
• 1 tablespoon preserved lemons, chopped

Method

1. Heat the oil in a saucepan until it is hot.
2. Add the onions, reduce the heat to low immediately and stir.
3. Cover and fry until they are soft, stirring from time to time.
4. Add the garlic cloves and continue cooking, covered, until the garlic starts to soften.
5. Next, add the coriander and the sugar, stir, and cook uncovered for a further 5 minutes.
6. In the meantime add the saffron to the warm water and leave to soak for 5 minutes.
7. Add to the onions, with the cinnamon, chillies, bay leaf, sherry vingear and orange juice.
8. Cook gently until the liquid has evaporated.
9. Add the lemon and cook for a further 5 minutes.
10. Remove the bay leaves, and adjust seasonings if necessary.

Serving suggestions

This is best made the day before consumption. Refrigerate, but allow to come up to room temperature before serving.

See also

• Other Onion relish recipes