Killer Onion Chutney Food

RED ONION CHUTNEY

Steps:

• Finely dice the red onions and chilli pepper. Grate the garlic.
• Heat up the olive oil in a large pan and cook the onions and chilli pepper for fifteen minutes on medium heat. Stir frequently so it doesn't stick or go brown.
• Add the garlic, salt, sugar and pepper. Cook for another five minutes.
• Add the balsamic vinegar and bring to the boil on a high heat. Stir well and consistently until the vinegar has evaporated.
• Turn off the stove and let the chutney sit and cool for another five minutes.

RESTAURANT-STYLE ONION CHUTNEY

Steps:

• Heat oil in a small saucepan.
• Add tomato paste, paprika, cumin, sugar, salt and garlic paste.
• Simmer about 5 minutes.
• Let cool and stir in onions.
• Garnish with cilantro.

CARAMELISED RED ONION CHUTNEY RECIPE

Steps:

• Cut the onions and chilli into thin slices, then cut onion slices in half again and put them into a pan with bay leaves, chilli and oil. Cook gently over a low heat for about 20 minutes.
• When the onions are dark and sticky, add the sugar, the vinegars and mustard seeds, simmer for about 30 minutes, until the chutney is thick and dark. (Stirring at intervals so the chutney does not stick to the pan).
• Pour the chutney into hot, sterilised jars seal and let chutney cool.
• You must have a taste but really (before you eat it) this should left for a month or maybe even more for the flavours to blend and mature. .

KILLER CRANBERRY CHUTNEY

Steps:

• Heat oil in a saucepan over medium heat. Fry the onion in the oil for 2 to 3 minutes. Stir the cranberries, orange juice, vinegar, sugar, and cinnamon in with the onion; cook another 3 to 5 minutes. Add the apple and pear; cook until the cranberries are tender, 10 to 15 minutes.

TRADITIONAL ONION CHUTNEY

Steps:

• Put all ingredients in heavy saucepan over medium heat.
• Bring to boil and keep stirring frequently.
• As the mixture comes to a boil, immediately remove from heat and pack into hot sterilized jars and vaccum seal them.
• Keep enjoying this for weeks!

KILLER ONION CHUTNEY

Steps:

• Combine all ingredients in a large, heavy saucepan.
• Over medium heat, bring to a boil-- stirring often.
• Once it comes to a full boil, remove from heat and pack into hot, sterilized one-cup canning jars.
• Seal with prepared lids (If you wish to process this, do so in a boiling water bath for 10 minutes).

SOUTH INDIAN ONION CHUTNEY

Steps:

• In a small pan, heat the oil.
• Add the urad dal, red chillies and asafetida. Fry until urad dal changes color slightly. Don't let it burn.
• In a bowl, combine coconut, onion, tamarind paste and salt.
• Add the red chilli mixture to the rest of the ingredients.
• Grind until smooth adding as little water as possible (a traditional Indian mixer is better at this than a blender or food processor).
• If desired, you may add tempering.
• Tempering - In a small pan, heat oil then add black mustard seeds, curry leaves and red chillies. When mustard seeds splutter, add to the chutney and mix well.
• Depending upon what kind of onion you use, the smell of raw onions may be overpowering. If that is the case, after tempering, heat 1 tsp oil in a pan and fry the chutney for about 10 min until all the raw smell is gone.