Not quite the fast food you thought! Some nice preserves to enjoy straight away and share with your family and friends.
CHILLI AND GARLIC RELISH
RED CHILLI PEPPERS - 20
GARLIC BULB (peeled) - 2 bulbs
TOMATO - 2
CUMIN SEEDS - 1 tbsp
SALT - 1 tbsp
SUGAR - 1 tbsp
First remove green parts of chilli peppers, then grill them in an oven (200 - 220 C) till they are getting brown. Just be careful when opening the oven, vapour can be quite spicy.
While the chillies are in the oven blend garlic cloves with tomatoes and cumin seeds and put in a small pan to slowly simmer.
When chillies are ready blend them whole and add to tomatoes and garlic. Wait for the mixture to start bubbling and then add sugar and salt. Simmer for about an hour stirring occasionally.
Fill up small jars and store in the fridge. Add in small amount to your meals.
ONION - 6 to 8
OIL - 1/4 cup
SUGAR - 3/4 cup
SALT - 1 tsp
BLACK PEPPER ground - to taste
RED WINE VINEGAR (you can use balsamic vinegar or red wine) - 3/4 cup
Cut onions in thin slices. Heat oil in a pan, then add sugar. Stir till the sugar has dissolved and then add onions. Then stir some more till the sugar caramel dissolves and onions turn brown. Add vinegar, salt and pepper and simmer up to 30 - 45 minutes, till the moisture vaporises and there's a jam like consistency.
Fill up the jars, cool and store in fridge. Use with cheese, meat, sandwiches.