Inspired by Shae at The Vedge, this recipe has no added sugar or sugar substitutes. Carmelised onions are naturally sweet but pineapple is added for interest and chilli for heat. This should satisfy all ages though you may want more finely chopped chilli on the side for adult males. The relish is very good with hamburgers.
Makes: 2 cups
Cost: under £2
Ingred:
2 Tbsp extra virgin olive oil
4 large red onions, thinly sliced
1/2 tsp salt
4 cloves garlic, minced
one third fresh pineapple, cleaned, cored & shredded (or a small tin own-brand pineapple, drained and shredded)
⅓ cup balsamic vinegar
1-2 fresh red chillis (to taste) de-seeded & finely chopped or 1/4 - 1/2 tsp chilli flakes
Method:
1. Heat oil in a large heavy-bottomed non-stick frying pan.
2. Add onions and salt. Cook on medium to medium high heat for 25 minutes, checking at regular intervals, until onions are soft.
3. Add garlic; cook another 15 mins. The onions should begin to brown
4. Add balsamic vinegar, pineapple and chilli flakes and bring to a boil. Cook until most of the liquid has disappeared, about 5 minutes.
5. Take off the heat and cool.
6. This will last 4 days in the fridge.
Tip:
Forget the pineapple and you have a side dish for meats or savoury veggies.
This recipe has been developed by B M Lee/ Bright Sun Enterprises. It may not be reproduced, in any form, without the author's written permission.
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