Recipe by Peter J
I was cooking duck and saw the idea of serving with rhubarb relish which sounded nice, but then realised what I thought was rhubarb in the fridge was really silverbeet / chard. I decided to go ahead with the relish anyway and adjust everything to give it a slightly more tart taste that goes really well with a rich meat like duck. I haven't tried yet but think it would also be good with chicken and pork if you prefer a relish that is not so sweet. It is up to you how you chop the onion and silverbeet, I normally don't go too far because I like the texture of a few pieces of vegetables showing.
Top Review by Elmotoo
This didn't end up as I expected...it was more of a sauce than a relish. BUT IT WAS DEEEELICIOUS!!! I used chard stems, 1 large onion that yielded 2c & followed directions better than usual. ;) It was still very liquidy after 30 minutes of rollicking simmer so I chilled it, hoping it would thicken up. Nah. But it was tremendously sweet-sour delicious over our grilled chicken & everybody LOVED it. THE PICKY ONE put some over her sauteed swiss chard, too. :) Made just in time for the 6/09 Aussie swap.
- 2 cups silver beet, chopped (chard)
- 3 medium onions, chopped
- 1⁄2 cup tomato paste
- 1 cup malt vinegar
- 2 cups brown sugar
- 1 teaspoon ground cinnamon
- 1⁄2 teaspoon salt
Directions See How It's Made
- If you are planning to store in a jar sterilize before starting.
- Mix all ingredients well in a saucepan and start cooking over medium heat until it starts to boil.
- Reduce heat to medium-low and continue cooking around 30 minutes more stirring occasionally until desired consistency. You want it to continue bubbling but not boil and froth up.
- Remove from heat for 10 minutes or so to cool, transfer to jar and store in fridge. I find relish is always nicer cooled so worth doing a bit in advance even if you are preparing the same day.