Onion Chilli Relish
This spicy relish will last in your fridge for weeks
Makes enough for: 150 grams
Ingredients
- 250 mls canola oil
- 2 onions, peeled, cut in half and thinly sliced
- 1 head garlic, cloves separated, peeled and sliced
- 1 quill cinnamon
- ½ star anise
- 2.5 cm fresh root ginger, peeled and finely chopped
- 30 mls soy sauce
- 22.5 mls chilli flakes
- 15 mls erythritol
- 1.25 mls fine salt
- 1 birds eye chilli, finely sliced
- 15 g walnuts, toasted and broken up
Method
- Place the oil into a saucepan over a medium temperature and heat
- Reduce the temperature, add the onions, garlic, cinnamon and star anise and simmer for 90 minutes, stirring occasionally
- Place the soy sauce, chilli flakes, erythritol, ginger, salt and the birds eye chilli into a mixing bowl
- Place a sieve over the bowl and strain the onion mixture through the sieve
- Set the onion mixture aside, discard the cinnamon and star anise, and stir the warm oil into the soy sauce mixture
- When the onion mixture is cool add it to the soy sauce mixture, together with the walnuts
- Stir to combine then place into a sterilized glass jar and refrigerate
- To use, stir to combine, then add to the dish of your choice
Notes
See this post on how I sterilize my glass jars.