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extra-virgin olive oil yellow onion garlic sugar curry powder sherry vinegar tomatoes white wine vinegar sugar mustard mustard seeds
Viewed: 46 - Published at: 8 years agoIngredients
- 2 tablespoons extra-virgin olive oil
- 1 small yellow onion, halved and thinly sliced lengthwise
- 1 garlic clove, finely chopped
- 1 tablespoon sugar
- 1 teaspoon curry powder
- 1 tablespoon sherry vinegar
- 1 (28-ounce) can whole tomatoes
- 1 cup white wine vinegar
- 1 cup sugar
- 2 tablespoons dry mustard
- 1/2 cup mustard seeds
Method
- Pour the olive oil into a skillet over medium-high heat. Add the onion and garlic and saute until they are golden brown. Add the sugar and curry powder and cook for 5 minutes. Add the vinegar and deglaze the pan. Add the tomatoes, oregano, salt, and pepper to taste and simmer for 30 minutes. Remove from the heat and pour the contents into a strainer. Stir the relish so most of the liquid drains (see note below). Transfer to a bowl and mix in the parsley and mustard seeds. Check the seasoning and adjust if necessary. Use immediately or store refrigerated for up to 1 week.
- Note: Consider reserving the liquid from the relish to reheat any leftover meatloaf or other meats. It's also great as the base of a flavorful tomato sauce or dressing.
- In a saucepan, bring 1 cup water, vinegar, sugar, and mustard to a boil. Add the mustard seeds and simmer for 5 minutes, until the seeds bloom (double in size). Remove from the heat and cool. Store the mustard seeds in the liquid. Keeps well if refrigerated for up to 2 weeks.
