Onion, garlic and chilli relish (V): Difference between revisions

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A spicy relish from North Africa
{{recipesummary
{{recipesummary
|TotalCalories = 203
|PortionCalories = 50
|DatePublished=17th January 2013
|DatePublished=17th January 2013
|Author=JuliaBalbilla
|Author=JuliaBalbilla
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  |PrepTime = 15 minutes
  |PrepTime = 15 minutes
  |CookTime = 35 minutes
  |CookTime = 35 minutes
  |Image = [[Image:Onion, garlic and chilli relish recipe.jpg|300px|alt=Electus]]
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A spicy relish from North Africa
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<span class="review"> <span class="reviewHeader">
====Best recipe review====
</span>
''<span class="reviewTitle">Complex</span>''
 
<span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">5</span>/5</span>
 
<span class="reviewDesc">..but most definatly worth the effort.</span>
 
<span class="reviewAuthor"> [[User:PSmith|Paul&nbsp;R&nbsp;Smith]] </span></span>
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[[Category:Vegan recipes|Onion, garlic and chilli relish]]
[[Category:Vegan recipes|Onion, garlic and chilli relish]]
[[Category:Pan fried]]
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Latest revision as of 17:46, 11 April 2024

This recipe requires preparation in advance!

A spicy relish from North Africa

Onion, garlic and chilli relish (V)
Electus
Servings:4 plus
Calories per serving:50
Ready in:50 minutes
Prep. time:15 minutes
Cook time:35 minutes
Difficulty:Average difficulty
Recipe author:JuliaBalbilla
First published:17th January 2013

Best recipe review

Complex

5/5

..but most definatly worth the effort.

Paul R Smith

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

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

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#garlic #orangejuice #onions #bayleaf #saffron #bayleaves #redonion #cinnamonstick #panfried #lemon #cinnamon