Caramelised Onion Relish

Caramelised onion, sage and apple relish

Ingredients

• 1.5kg onions, thinly sliced

• 3 cups sugar

• 6 small chillies

• 2 tbsp neutral oil (sunflower)

• 2 small green apples, diced

• 7 sage leaves

• 2 tsp dried thyme

• 1/2 lemon, juiced

• 2 tbsp balsamic vinegar

• 1 cup white wine vinegar

• 1 cup red wine vinegar

Method

Sterilise 3-5 jars (refer to other relish recipes for how to do so).

In a large, heavy duty pot, place the onions with the oil and 2 teaspoons of salt. Sweat for 10-15 minutes. Add sugar, chillies and herbs, cooking until the onions are caramelised (around 15 minutes). 

Add the apples, lemon juice, balsamic vinegar along with both white and red wine vinegars to the caramelised onion mix. Leave to simmer for 2-5 hours or until the liquid has been reduced and the setting point has been reached. 

Scoop the mix into jars - because the relish is very thick and often clumping together, you will need to use two smaller soup spoons to encourage this. Seal with sterilised lids. Leave to cool then stow away in a place with no direct sunlight - keep for 1 year unopened but once opened, place in the fridge and use within 1-2 months.