Are you a fan of the selection of relishes served with your poppadoms in your favourite Indian Restaurant? Many moons ago I was given a recipe for the onion relish. It has to be said that it's quite punchy and obviously you have to like onion – if you do it definitely hits the spot!
Here it is :
Onion Relish
2 medium onions, finely chopped -
weight 150g per onion approximately
salt and black pepper
2 tbsp fresh orange juice
1 tbsp lemon juice
1 tbsp tomato paste
pinch of chill powder
Place the onions in a large mixing bowl. Add the remaining ingredients and mix well.
Place the relish in sealed airtight containers and store in a cool place.
The secret to this relish is that you should not serve it for at least a day, preferably two, after making it. It's important that the orange and lemon juice and the tomato paste are allowed to “mature” - leaving it to infuse takes away any harshness from the onion and the tomato paste.
The combination of the Bombay Aloo and the Onion Relish balances so well with sweet mango chutney and refreshing raita … speaking of raita
P.s. Not connected at all to the New Year in July bash, if you are a lover of all things spicy then this onion relish is excellent with cold meats or, best of all, with a strong mature cheddar cheese.
No comments:
Post a Comment