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.

SLOW COOKER RED ONION RELISH

Steps:

• Combine the red onions, chilli, olive oil, sugar, and vinegars in a slow cooker.
• Cover with a lid and cook on a low setting for 8 hours until thick and jammy, stirring from time to time.
• Season to taste with salt and pepper before leaving to cool. Spoon into sterilised jars and chill before serving.

SIMPLE, RICH AND DELICIOUS; CARAMELISED RED ONION CHUTNEY

Steps:

• Thoroughly wash jars with hot water and camden tablets. If you don't have the tablets, antibacterial soaps will do fine but rinse very well.
• Place the jars, open, in an oven that is set to it's lowest heat, to keep warm.
• Top and tail the onions, halve them, then peel off the dry skin and the first layer of flesh. Slice into half rings, about 2-3mm thick.
• Add onion slices to a deep sides pot on a medium-high heat and allow to heat naturally, cooking in their own juices. Stir occasionally to prevent sticking.
• Add half the sugar, and stir thoroughly to coat the onion. Continue heating and stirring gently, letting the sugar melt and bubble on the onion but not allowing the onion to stick and burn.
• Once the onion just starts to turn colour, add enough red wine vinegar to cover and stir thoroughly again. Then turn he heat to medium and leave to cook for 15-20 minutes. Check regularly, and top up with vinegar as required.
• Turn up the heat, add the remaining sugar and vinegar, and stir until all the sugar is absorbed into the mixture. Lower the heat again, and cook, stirring regularly, until thick and gloopy.
• Spoon mixture into hot jars, label jars with the date and seal.
• Leave at least 6 weeks before eating. I have tried this chutney at 3 months and it is delicious, if you can keep it hidden that long!
• Serve as a side with cooked meat, curries, as a burger/hotdog relish, or at it's best layered on good oatcakes with a selection of blue cheeses, goats cheeses and over-ripe brie.

CRANBERRY AND RED ONION RELISH

Steps:

• Melt butter in a large saucepan then add onion and cook stirring until soft.
• Add the remaining ingredients and stir over heat until the suger dissolves. Bring to the boil, then reduce heat and simmer uncovered, stirring occasionally until thick (about 1 hour).
• Meanwhile sterilise Jars for storage.
• When thick pour relish into hot sterilised jars, seal immediately.
• Store for up to 3 months in the fridge.

CARAMELIZED RED ONION RELISH

Steps:

• Slice onions into very thin slices. Combine onions and sugar in skillet. Cook, uncovered, over medium high heat for 25 minutes or until onions turn golden and start to caramelize, stirring frequently.
• Stir in wine and vinegar. Bring to a boil over high heat, reduce heat to low and cook 15 minutes or until most of the liquid has evaporated.
• Season to taste with salt and pepper.
• Ladle into jars and process for 10 minutes.