Caramelised Red Onion and Apple Relish

relish

The other day a customer came into the café accompanied by a rather large marrow. When I enquired as to what prompted his coming into the café with said vegetable, he replied that one of the nearby residents was giving them away for free, in desperate attempt to get rid of her bountiful harvest.

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When I think of a marrow glut, the word that comes to mind is ‘chutney’. Marrow chutney seems like the last resort, when you’ve exhausted all the stuffing and pretending they’re courgettes that you can. The only option remaining is years upon years of marrow chutney with every meal.

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With the troublesome connotations of chutney, I decided to call this  ‘relish’. The word alludes to a spontaneous creation, and is more satisfying to say. Relish can be eaten straight away, rather than leaving to mature for months, which suits impatient people like myself. This recipe uses balsamic vinegar, which is one of my favourite things, as it goes well with the red onions. This relish works well with goats’ cheese, in a burger, with cheese on toast, or just eaten right out of the jar (and I’m speaking from experience).

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