Sweet Balsamic Onion Relish Recipe (2024)

FAQs

What is the difference between onion chutney and onion jam? ›

Both a jam and a chutney will contain sugar, although a jam would be much sweeter, with the chutney having a more acidic, tangy flavour from the addition of vinegar. To preserve a chutney a combination of vinegar and sugar are used, whilst in a jam it is the sugar alone which acts as the preserving agent.

Onions*, Raw Cane Sugar*, Cider Vinegar*, Lemon Pulp*, Chilli Puree*, MUSTARD SEED*, Spices*, Sea Salt*Organically produced ingredients.

Tip: use apple cider vinegar for white and yellow onions and balsamic vinegar for red onions. Tip: the vinegar serves to deglaze the pan, adds acidity, and brings this recipe together by boosting the tangy and savory flavors of the caramelized onions. If the onions stick to the pan, that's fine.

How to Store Homemade Onion Jam. Once the onion jam is cooked, transfer to a glass jar or plastic container, and store in the refrigerator. The onion jam will keep refrigerated for up to two weeks, or in the freezer in ice cube trays.

The Chutney offers a sweet yet savoury flavour and the Sweet Relish a tart, fresh and tangy one. The Coconut Chutney's Indian flavours go well with grilled meats or vegetables and the Sweet Pickle Relish is a play on our ballpark favourite.

Relish is a flavouring, usually sweet and sour, which consists of finely chopped vegetables or fruit, vinegar and sugar. Whereas chutney is more sweet and fruity, relish usually contains cucumber, courgette, tomato, rhubarb or onion, and the pieces of fruit or vegetables are somewhat coarser and crunchier.

Plummer's Relish appears to be a take on Branston Pickle, a popular condiment in Britain, dating back to the 1920's. Branston Pickle is used in sandwiches, as DCI Barnaby references, and is most commonly associated with the so-called "ploughman's lunch", a meal of bread, cheese, pickle and often ham.

It is outstanding on a pizza with Manchego or other sharp cheese. This relish keeps well in the fridge for a few weeks, freezes well, and of course, can be put up in jars as well.

The unique color of the relish, often referred to as "neon green", is created by adding blue dye to regular pickle relish. The first use of Chicago-style relish on a hot dog has been attributed to several different restaurants, including Fluky's and Superdawg.

You can use either oil or butter to caramelize onions — but ideally, you use a combination of both! I like to use olive oil, and this cooking fat tolerates heat particularly well. Meanwhile, butter adds a distinctly rich flavor to the caramelized onions.

Why do you put baking soda on onions? ›

Baking soda makes the onions more alkaline, which speeds up the browning reactions necessary for properly caramelized onions. But it also weakens the pectin that holds the onion's cells together, turning what should be soft but distinct pieces of browned onion into a nauseating stew of pea-green mush.

Our Test Kitchen likes to use butter when caramelizing onions, as it offers the richest flavor. If you avoid dairy or don't have butter, you can caramelize onions in other fat such as margarine or olive oil. Add the onion slices. It's okay if they overlap a bit here because they'll shrink as they cook down.

If you wanted to store an onion for a long time, this wouldn't work because it's not air-tight enough to keep the onion from drying out. But I use onions almost every day, and so mine never live in the Mason jar for long.

Chutney is a type of jam made without any additional pectin and flavored with vinegar and various spices, and it's often found in Indian cuisines. Preserves contain the most physical fruit of the bunch — either chopped into larger pieces or preserved whole, in the case of things like cherry or strawberry preserves.

Most chutneys are jams, without the pectin and with an addition of vinegar, dried fruit, and spices for savory notes. Indian cuisine often pairs mango-rich and acidic chutneys with spicy mains. There is no added pectin in a chutney, and the added sugar tends to be a little bit lower.

The ingredients are slowly cooked together to form a jam like consistency which is why you'll often see Onion Chutney labelled as Onion Marmalade or Onion Jam but essentially they're a chutney.

Not really. Chutneys are made to be served with savory dishes, whereas jam is made to be eaten with sweet desserts. However, there is one situation where one could replace the other. If the recipe calls for either chutney or jam as a glaze for a joint of roast meat, for example, you could substitute one for the other.