Tuesday, November 29, 2011

RELISH

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Sonoma Kalamata sourdough, red onion relish, leg ham, blue vein cheese, walnuts & thyme.

This ^ is my ultimate favourite home-made pizza combination, but as it has been quite hot this week I tried it on some nice sourdough & turns out it is definitely just as delicious on a sandwich. I love chutneys/ relishes & this one definitely does not disappoint.

Red Onion Chutney


NEED:

3 red onions


1 green apple


5-10 dried apricots


100ml red wine


1 tbsp balsamic vinegar


1 tsp honey


2 tbsp brown sugar


salt to taste


DO:

In a food processor, chop onions, apple & apricots until fine but not mushy.


Heat some olive oil in a medium saucepan and lightly fry onion mixture for 5 minutes


Add all other ingredients, stir to combine and simmer on medium heat, stirring occasionally, for around 1 hour.


The chutney will keep in a sterilised jar for a few months but is definitely too yummy to last that long!


2 comments:

  1. Yarrrmmm. On a technical sidenote, that white balance is bloody perfect...so bright and inviting!
    x

    ReplyDelete