Onion, garlic and chilli relish (V): Difference between revisions
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|description=A spicy relish from North Africa | |description=A spicy relish from North Africa | ||
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{{Template:AdvancePreparationIcon}} | {{Template:AdvancePreparationIcon}} | ||
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|DatePublished=17th January 2013 | |||
|Author=JuliaBalbilla | |||
|Servings = 4 plus | |||
|Difficulty = 2 | |Difficulty = 2 | ||
|TotalTime = | |TotalTime = 50 minutes | ||
|PrepTime = 15 minutes | |PrepTime = 15 minutes | ||
|CookTime = 35 minutes | |CookTime = 35 minutes | ||
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A spicy relish from North Africa | A spicy relish from North Africa | ||
{{RecipeIngredients | {{RecipeIngredients | ||
| 5 tablespoons [[Olive oil|olive oil]] | | 5 tablespoons [[Olive oil|olive oil]] | ||
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| 45 ml freshly squeezed [[Orange juice|orange juice]] | | 45 ml freshly squeezed [[Orange juice|orange juice]] | ||
| 1 tablespoon [[Preserved lemons|preserved lemons]], chopped | | 1 tablespoon [[Preserved lemons|preserved lemons]], chopped | ||
}} | }} | ||
===Method=== | ===Method=== | ||
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==See also== | ==See also== | ||
* Other [[Onion relish]] recipes | * Other [[Onion relish]] recipes | ||
{{RecipeLine}} | |||
[[Category:Recipes|Onion, garlic and chilli relish]] | [[Category:Recipes|Onion, garlic and chilli relish]] | ||
[[Category:Accompaniments|Onion, garlic and chilli relish]] | [[Category:Accompaniments|Onion, garlic and chilli relish]] | ||
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[[Category:Vegan recipes|Onion, garlic and chilli relish]] | [[Category:Vegan recipes|Onion, garlic and chilli relish]] | ||
[[Category:Pan fried]] | [[Category:Pan fried]] | ||
Revision as of 13:36, 16 December 2014
This recipe needs advance preparation!
| Onion, garlic and chilli relish (V) | |
|---|---|
 |
| Servings: | 4 plus |
| Ready in: | 50 minutes |
| Prep. time: | 15 minutes |
| Cook time: | 35 minutes |
| Difficulty: | 
|
| Recipe author: | JuliaBalbilla |
| First published: | 17th January 2013 |
A spicy relish from North Africa
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 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
- Heat the oil in a saucepan until it is hot.
- Add the onions, reduce the heat to low immediately and stir.
- Cover and fry until they are soft, stirring from time to time.
- Add the garlic cloves and continue cooking, covered, until the garlic starts to soften.
- Next, add the coriander and the sugar, stir, and cook uncovered for a further 5 minutes.
- In the meantime add the saffron to the warm water and leave to soak for 5 minutes.
- Add to the onions, with the cinnamon, chillies, bay leaf, sherry vingear and orange juice.
- Cook gently until the liquid has evaporated.
- Add the lemon and cook for a further 5 minutes.
- 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
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