Sweet Balsamic Onion Relish Recipe (2024)

FAQs

What should the consistency of relish be? ›

Your relish won't thicken too much as it cools. It should already be a jam-like consistency when you take it off the heat.

Saute onion in hot oil until soft and caramelized, 10 to 12 minutes. Add water, balsamic vinegar, and brown sugar; stir until sugar is dissolved and mixture is simmering. Reduce heat to low and cook until mixture thickens and reaches desired consistency, about 30 minutes.

At first there will be more liquid as the tomatoes start to break down, but then you will see less liquid as the relish thickens up. It will continue to thicken up a bit more as it cools. If you intend to make sauce from this, do not cook it until it is super thick.

You can thicken the relish with 3 tablespoons of cornflour and a little vinegar if needed. After simmering and thickening, pour the relish into hot sterilized jars and seal. Let cool and add to your delicious summer and autumn dishes for a burst of tangy tomato goodness.

Both a jam and a chutney will contain sugar, although a jam would be much sweeter, with the chutney having a more acidic, tangy flavour from the addition of vinegar. To preserve a chutney a combination of vinegar and sugar are used, whilst in a jam it is the sugar alone which acts as the preserving agent.

How to Store Homemade Onion Jam. Once the onion jam is cooked, transfer to a glass jar or plastic container, and store in the refrigerator. The onion jam will keep refrigerated for up to two weeks, or in the freezer in ice cube trays.

If the onion jam is too runny: This may be the case if you've reduced or substituted the sugar. You could add some cornstarch slurry or pectin if preferred. For more flavor: For a more “caramelized onion” jam, I recommend fully caramelizing the onions before adding the herbs and sugar and continuing with the recipe.

Webster's New World Dictionary of Culinary Arts defines relish as “a cooked or pickled sauce usually made with vegetables or fruits and often used as a condiment.” There's no “right” texture; coarse or finely chopped is the norm, but smooth is OK too.

When is chutney/relish ready? You will know when your chutney is ready for potting when it is nice and thick and there is no more liquid on the surface. Drag a wooden spoon through it right to the base of the pan. If it leaves a nice clear line it is ready to pot.

Some of the key ingredients as we see them are tomatoes, gherkins, onions, vinegar, mustard and salt. All of these elements harmonise together to make a delicious relish fit for any burger or BBQ.

What does bad relish taste like? ›

Bad relish is every kind of awful: too sweet, too mushy, too salty, too bland. The worst are slimy and sour, with a tin-like aftertaste.