Main Page
Snacks
Carrot and onion marinade

Braised Carrot and Onion Relish

A light, all-purpose addition to so many dishes! This carrot and onion relish is really easy to make. It's not exactly a quick dish, but it's definitely fuss-free and easy on the wallet. Onions and carrots cost next to nothing, and this sweet-and-sour relish made from them is a great match for most grains, rice, and potato dishes. It's also good on its own, as a veggie spread, or heaped onto a slice of fresh bread.

MariaS

Recipe author

Watch the video

Composition / ingredients

Servings:

Carrots

400

Onion

180

Vegetable oil

Sugar

Salt

Water

Tomato paste

Vinegar

Dried spices

Garlic

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 13 % 2 g

Fats 31 % 5 g

Carbohydrates 56 % 9 g

75 kcal

GI: 89 / 0 / 11

Cooking method

Step 1:

For this carrot and onion relish, gather these ingredients: juicy carrots with no earthy taste or pale core, onions, good-quality tomato paste (and/or fresh tomatoes), salt, granulated sugar, distilled white vinegar (5%), a little water, spices to taste, and a mild-flavored vegetable oil.
Step 2:

Peel and rinse the onion, chop it roughly, and sauté it lightly in vegetable oil until soft.
Step 3:

Rinse, peel, and grate the carrots on the coarse side of a box grater. Add them to the onion and cook over medium heat until the carrots soften, stirring the carrots and onion now and then with a spatula.
Step 4:

Carefully transfer the carrot-and-onion mixture to a suitably sized saucepan. Add the water, tomato paste, salt, sugar, and spices to taste (bay leaf and a few peppercorns at minimum), and stir. Simmer the relish over low heat for an hour.
Step 5:

At the end of cooking, stir in the vinegar and, if you like, some minced garlic to taste. Let the finished relish sit for a while before serving, so the flavors meld and grow richer and brighter. The relish is good both warm and chilled.

Limp carrots won't do much for a dish like this, and large ones are easier to grate. Along with (or instead of) tomato paste, you can use fresh tomatoes — either supplement the paste with them or swap it out entirely.