African Vanielje on Sep 28 2007 at 10:06 am | Filed under: Uncategorized
Thinly slice
- 2 large red onions
and place them in a maslin pan with a little olive oil
Add
- 1 stick finely chopped fresh rosemary
- 1 dried or 2 fresh bay leaves (fresh is better as it doesn’t overpower the other flavours)
- 1 finely chopped red chili
Stir regularly until softened then add
- 350g of demerara sugar
- 225ml red wine vinegar
- 125g raisins
- 500 g nectarine chunks. (this means nectarines stoned and cut into pieces and then weighed)
- 1 Tablespoon of crushed whole coriander seeds
And bring the whole lot to the boil, stirring to dissolve the sugar
Once it has come to the boil, reduce the heat and simmer the relish for 60 – 90 minutes. The relish should be thick and sticky, but do not allow it to catch on the bottom of the pan.
Once ready spoon into warmed and sterilized jars and seal immediately.
Once cooled they can be stored in the fridge for a good 4 – 5 months.
