10 minutes
Add a burst of flavor to your Indian culinary experience with this Tangy Spiced Onion Relish. Its piquant taste, combining the sharpness of red wine vinegar with the heat of cayenne pepper, complements a variety of dishes, providing a zesty contrast that can elevate any meal.
Onions, peeled and finely chopped
each
teaspoons
Black Pepper, freshly ground
teaspoons
teaspoons
tablespoons
1. Mixing the Relish
In the small serving bowl, combine the finely chopped onions with salt, freshly ground black pepper, cayenne pepper, and red wine vinegar. Stir the mixture thoroughly to ensure all the onion pieces are evenly coated with the vinegar and spices.
2. Chilling the Relish
Cover the bowl with a lid or plastic wrap. Place the bowl in the refrigerator and let the relish chill for 30 minutes, allowing the flavors to meld together and the onions to slightly pickle.
3. Serving
Once chilled, remove the bowl from the refrigerator. Stir the relish once more, then bring it to the table to accompany your favorite Indian meals.
Swap some of the onions for diced mangoes, creating a sweet and tangy chutney. Add ginger and garlic for extra heat and aroma. Use spices like cardamom and cloves for a more Indian-inspired flavor. This chutney pairs well with grilled chicken, fish, or as a spread in sandwiches.
Mix in dried figs with the onions for added sweetness and texture. Incorporate balsamic vinegar to complement the figs. Perfect as a topping for brie or camembert on a cheese platter.
Use pears along with the onions for a fruitier version. Spice it up with star anise and cinnamon for a warm, autumnal flavor. Complements gamey meats like duck or venison.
Replace onions with ripe tomatoes, which will result in a sweet and savory jam. Introduce herbs like basil or thyme for an Italian twist. Serve with cheeses, as a burger topping, or with roasted meats.
Add sliced jalapeños to the onions for a spicy kick. Use lime juice instead of vinegar for a Mexican-inspired flavor. Excellent as a condiment for tacos, nachos, or hot dogs.
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