Red-Onion Relish

  • Serves

    makes 1 1/2 Cups

By SAVEUR Editors

Published on October 2, 2001

If you any find yourself with a glut of red onions, this tart, spicy chutney is delicious with meat or fish.


  • 3 thinly sliced, peeled, medium red onions
  • 14 cup sugar
  • 2 tbsp. dark brown sugar
  • 2 tbsp. yellow mustard seeds
  • 1 thinly sliced, seeded and stemmed, small, hot green chile
  • 1 tbsp. minced rosemary leaves
  • 14 cup balsamic vinegar
  • 2 tbsp. white wine
  • 2 tbsp. water
  • Salt and freshly ground black pepper


Step 1

Put onions, sugar, brown sugar, mustard seeds, green chile, rosemary, vinegar, white wine, and water in a large pan. Simmer over medium heat, partially covered, stirring occasionally, until onions are soft, about 1 hour.

Step 2

Uncover, and cook until thick, about 15 minutes more. Season to taste with salt and pepper. Add a little honey to the relish if it is too tart.

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