This onion relish is almost an Indianised version of a caramelised onion jam. It tastes amazing with Tikkas, as a spread for Khatti rolls or just on some bread. Its buttery, sweet from the onion caramelisation and raisins and spicy from the peppercorns. It stores amazingly too in the refrigerator for 10- 14 days. So you can make it ahead and just reheat it as and when you need.
Its basically caramelised onions with spices and raisins. So obviously, it’ll start with caramelising some onions. Add in the raisins. Saute for a few minutes till it turns deep brown and you’re done
Onions, thinly sliced- 2
Bay leaf- 1
Cinnamon stick- 1 inch
Crushed pepper- 1/2 teaspoon
Oil- 3 tablespoon
Sugar- 1 teaspoon
In a saucepan, add in the oil, spices and saute for a minute. Add in the onions, sugar, peppercorns and salt. With the lid on, let it cook for 25 minutes on medium-low or until it turns medium brown. Finally, add in the raisins, stir it for a few minutes while mashing the raisins so that they blend in with the onions.
This condiment goes great with Prawn Malai Tikka