HomeRelishes Apple and Bermuda Onion Relish

Apple and Bermuda Onion Relish

Posted in : Relishes on by : Daphne


2 lb Granny Smith apples2 tbl Fresh lemon juice1 lrg Red Bermuda onion diced1 x Sweet red pepper diced1 x Yellow pepper diced2 tbl Canola oil2 tbl Curry powder1 tsp Cayenne pepper1/2 cup Brown sugar – (firmly packed)1/2 cup Cider vinegar1/2 cup Fresh cilantro leaves – (loosely packed)


Core and slice the apples into thin wedges. Place in a bowl, toss with the lemon juice and reserve. Put the diced onion, peppers and oil in a nonstick 3-quart saucepan and saute over medium heat until the vegetables are soft and wilted. Turn the heat to low, add the dry spices and stir to coat the vegetables evenly and release the full flavors of the spice mixture. Add the sugar and continue cooking until it melts and begins to bubble. Add the vinegar slowly and carefully to avoid splashing. Continue cooking 5 minutes.

Stir in the reserved apples and their juice and cook no more than 2 to 3 minutes, watching to be sure the apples don’t overcook and become mushy. Remove from the heat and set the pan in an ice-water bath to cool the relish as quickly as possible.

Chop the cilantro leaves coarsely and add to the relish at the last moment before serving. Without the cilantro leaves, the relish will keep 1 to 2 weeks in the refrigerator, longer if properly stored in air-tight jars.

This recipe yields 1 quart of relish.