Best Sweet And Spicy Onion Relish Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

SWEET AND SPICY ONION RELISH



Sweet and Spicy Onion Relish image

Provided by Food Network

Categories     condiment

Time 55m

Yield 24 ounces

Number Of Ingredients 10

2 medium yellow onions or sweet onions, when available
1/4 cup vegetable oil
1 teaspoon freshly ground black pepper
1 tablespoon crushed red pepper flakes
3 cloves fresh garlic, crushed
1 cup light brown sugar
48 ounces root beer
Hot dogs, cooked, for serving
Brown mustard, for serving
Mayonnaise, for serving

Steps:

  • Peel the onions, cut in half and slice into 1-inch pieces. Add the onions and the vegetable oil to a large saucepan, over medium-low heat, and saute until soft. Stir in the black pepper, crushed red pepper flakes, garlic and brown sugar until incorporated. Add half of the root beer and let reduce until starting to get thick. Stir in the remaining root beer and continue to reduce until the liquid is almost completely evaporated.
  • Serve on top of good quality, natural casing hot dogs with a good brown mustard and a little mayonnaise, to taste.

SEENI SAMBAL (SWEET AND SPICY ONION RELISH)



Seeni Sambal (Sweet and Spicy Onion Relish) image

ZWT6 Sri Lanka/South India. Seeni sambol is slightly sweet because of the caramelized onions and the added jaggery. The amount of chili powder can be adjusted to make it as spicy as you want. The onions can be deep fried and vinegar used in place of the tamarind. It is a perfect side for rice, idli,dosai or chapathi. South Indian or more specifically Tamil Nadu cuisine and SriLankan/Tamilian cuisine. Though the spices and the ingredients used are more or less the same the resulting dishes taste very different. From http://indosungod.blogspot.com. Note: I have not made this recipe, yet have enjoyed this condiment many times made by a Sri Lankan acquaintance's mother. Good with Stringhoppers too!!!

Provided by UmmBinat

Categories     < 60 Mins

Time 40m

Yield 2 cups, 4 serving(s)

Number Of Ingredients 9

3 large red onions, sliced
4 -5 garlic, sliced
1 small piece ginger, grated
curry leaf, a few
1/2 tablespoon chili powder
2 -3 teaspoons jaggery
1 tablespoon tamarind extract (or use a small lime sized ball with minimum water to extract the pulp)
3 teaspoons oil
salt, as needed

Steps:

  • Heat oil in a pan, add the curry leaves, onions, ginger and garlic and sauté until the onion starts to brown.
  • Add the chili powder, salt, tamarind extract and continue to cook on low heat until the onion comes together 20-25 minutes.
  • Add the jaggery at the end when your required consistency is reached.
  • Continue to cook for a few more minutes until the jaggery is incorporated well.
  • Enjoy with rice, idli, dosai (I don't like those at all), chapathi or stringhoppers.
  • This condiment can stay for at least a week refrigerated.

Nutrition Facts : Calories 177.6, Fat 3.9, SaturatedFat 0.6, Sodium 23, Carbohydrate 33.8, Fiber 3.2, Sugar 7.6, Protein 5

Related Topics