Slow Cooker Red Onion Relish Recipes

CARAMELISED ONION CHUTNEY

Steps:

• Peel and thinly slice onions - make sure they are evenly cut.
• Over a low heat, melt rapeseed/Canola oil and unsalted butter in your preserving pan/saucepan.
• Add onions and bay leaves and stir.
• Cover with lid and cook for 40 minutes until onions are soft but not brown.
• Stir in 4 tablespoons of sugar and cook for 15 minutes on a low heat, stirring from time to time.
• Remove the lid and take off the heat. Stir in the rest of the sugar along with the salt, chilli flakes and vinegars.
• Return the pan to a low heat and let the chutney mixture simmer for at least 1½ to 2 hours, stirring every now and then to prevent it sticking to the bottom of the pan.
• The chutney is ready when the liquid content has reduced so that a spatula drawn through it will leave a trail for 30 seconds before filling in again.
• Ladle into sterilised jars and seal with screw top lids.
• Wipe the sealed jars with a warm damp cloth. Label when cold.
• Peel and thinly slice onions - make sure they are evenly cut.
• Add the onions and the bay leaves to your slow cooker and top with the butter and oil.
• Replace the slow cooker lid and cook on the low setting for 3 hours so your onions are soft and cooked through.
• Stir in the sugar, vinegars, salt and chilli flakes.
• Replace the slow cooker lid but this time prop it open a little with a wooden spoon or spatula. Cook on High for 5 or 6 hours.
• Check after 5 hours and if it's not ready, replace the lid propped open by the wooden spoon and leave for another hour or so.
• The chutney is ready when the liquid content has reduced so that a spatula drawn through it will leave a trail for 30 seconds before filling in again.
• Ladle into sterilised jars and seal with screw top lids.
• Wipe the sealed jars with a warm damp cloth. Label when cold.

RED ONION, TOMATO AND CHILLI RELISH

Steps:

• Start off by skinning the tomatoes - put the tomatoes in a bowl and pour boiling water over them and leave for 1 minute and then drain them and slip off the skins.
• In a food processor, add the onion, tomatoes, chilli and garlic and blend until finely chopped.
• Place the mixture in a saucepan over low heat and add the sugar and vinegar.
• Simmer very gently, without the lid on, for 2 hours, by then the mixture will have reduced to a thick sauce.
• Stir frequently towards the end of cooking time so the sauce doesn't stick to the bottom of the pan.
• Taste to check the seasoning - serve hot or cold.