RESTAURANT-STYLE ONION CHUTNEY
If you want to reduce the pungency of the onions, soak them in cold water for a few minutes before using them. Adapted from food-India.com.
Provided by Chocolatl
Categories Chutneys
Time 10m
Yield 4 serving(s)
Number Of Ingredients 9
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.
MARY BERRY'S CHRISTMAS CHUTNEY
A perfect match for cheese and cold meats, and delicious in turkey sandwiches
Provided by Mary Berry
Categories Condiment
Time 2h30m
Yield Makes about 2.5kg/6lb
Number Of Ingredients 10
Steps:
- Peel the tomatoes - prick them with a sharp knife, place in a bowl and cover with boiling water. Leave for a few seconds then drain and cover with cold water. The skins will now come away easily.
- Chop the tomatoes and aubergine and seed and chop the peppers. Put in a large heavy-based pan with the onions and garlic and bring to the boil. Cover with a lid, lower the heat and gently simmer for about one hour, stirring occasionally, until tender.
- Tip the sugar, vinegar, salt, coriander, paprika and cayenne into the pan and bring to the boil over a medium heat, stirring, until the sugar has dissolved. Continue to boil for 30 minutes or so, until the mixture achieves a chunky chutney consistency and the surplus watery liquid has evaporated. Take care towards the end of the cooking time to continue stirring so that the chutney doesn't catch on the bottom of the pan.
- Ladle the chutney into sterilised or dishwasher-clean jars (Kilner jars are ideal) and top with paper jam covers. Seal the jars while still hot. Leave to mature for at least a month in a cool dark place.
ONION CHUTNEY RECIPE
Spicy onion chutney is a south Indian side made with onions or shallots, spices and curry leaves. It can be served with most Indian breakfasts and snacks like idli, dosa, vada, bonda , pakoras etc.
Provided by Swasthi
Categories Main
Time 16m
Number Of Ingredients 19
Steps:
- This step is optional but I prefer to soak my jaggery and tamarind in water. Filter and use as most times both of these have some debris. However you may add them directly. Soak 1 teaspoon tamarind and 1 teaspoon jaggery in half cup water. Set this aside.
- Pour 1½ tbsp oil to a pan and heat it. Add ¾ tablespoon chana dal, ¾ tablespoon urad dal, 2 tablespoons peanuts and 3 to 4 dried red chilies.
- Fry until them stirring often until lightly golden & aromatic.
- Add 2 garlic and 1 cup cubed onions. Fry them for 3 to 4 mins until the onions are half done.
- Next add jeera and curry leaves. Saute until the onions are light golden or turn soft. Cool completely.
- Next add these to a blender jar along with ½ teaspoon salt. Squeeze soaked tamarind in the water.
- Filter it through a small sieve or tea strainer. Blend all of these until smooth adding more water as needed.
- Taste test and add more salt. If needed pour more water to the soaked tamarind & filter it back to the jar. Transfer the onion chutney to a serving bowl.
- Pour ½ tbsp oil to the pan & heat it on a medium flame. When the oil turns hot, add ¼ teaspoon mustard seeds, ¼ teaspoon urad dal and ½ dried red chili.
- Fry till the dal turns light golden, then add curry leaves and hing.
- Pour this to the chutney. Serve onion chutney with breakfast or snacks.
Nutrition Facts : Calories 196 kcal, Carbohydrate 16 g, Protein 5 g, Fat 13 g, SaturatedFat 1 g, Sodium 399 mg, Fiber 4 g, Sugar 6 g, ServingSize 1 serving
ONION CHUTNEY RECIPE
Make this classic onion chutney with our quick and easy recipe. This delicious side dish spread tastes amazing on crusty bread or served with cold meats.
Provided by Jessica Dady
Categories Dinner, Lunch
Time 50m
Yield Makes: 3
Number Of Ingredients 9
Steps:
- Heat the oil in a large saucepan and fry the onions over a low heat for 10 mins until softened but not browned. Stir in 3tbsp sugar, increase the heat and cook for 3-4 mins until the onions are browned and caramelised. Add the garlic and cook for 1 min.
- Add the remaining sugar with the vinegar, mustard and salt. Simmer gently for 10-15 minutes until the liquid has reduced and the mixture is dark and thickened.
- Spoon into clean sterilised jars and seal. Store for up to 6-12 months.
Nutrition Facts : @context https, Calories 21 Kcal, Sugar 3.8 g, Fat 0.4 g, SaturatedFat 0.03 g, Sodium 0.03 g, Protein 0.1 g, Carbohydrate 4.2 g
SOUTH INDIAN ONION CHUTNEY RECIPE
South Indian Onion Chutney is a perfect chutney to serve along with your idli and dosa. One may think that this chutney may emanate the typical onion odour, but no, in fact the final chutney does not taste like onion at all, it tasted more like a mix between peanut and cabbage (indeed amusing). Onions are known as ullipaya or ulligadda in Telugu, thus this chutney is referred as 'Ulli Pachadi' in the Telugu language. Serve South Indian Onion Chutney along with Tomato Onion Sambar and Ragi Oatmeal Dosa for your breakfast or dinner. If you like this recipe, you can also try other chutney recipes such as Capsicum Chutney Tomato Garlic Chutney Mysore Chutney
Provided by Aparna Parinam
Time 40m
Yield Makes: 4 Servings
Number Of Ingredients 11
Steps:
- To begin making the South Indian Onion Chutney recipe, firstly slice onions into medium pieces and keep aside. Heat a teaspoon of oil in a pan, add cumin seeds, dry red chilies and sauté for a few seconds.
- Add urad dal, saute and let it turn golden yellow. Transfer this into a small dish and let it cool.
- In the same pan, add a teaspoon of oil, add the chopped onion pieces and saute well for 4 to 5 minutes, until the raw odour of onion disappears. Turn off the heat and cool.
- Grind the urad dal, cumin seeds and red chillis to a coarse powder in a grinder. Add to this, the fried onions, salt, tamarind and jaggery.
- Grind to make a paste. Add a little water (2-3 tablespoons) for a thinner consistency. Do not add more water as it may turn out to be runny.
- For seasoning, heat oil in a pan, add the mustard seeds and let them splutter.
- Add the curry leaves and turn off the heat. Pour this seasoning over the chutney. Mix and savour this chutney with idlis or dosa's.
ONION CHUTNEY RECIPE
This onion chutney recipe is a great alternative to coconut chutney when you do not have coconut to make it. Make this onion chutney recipe in a jiffy and serve with tiffin snacks like rava idli, masala dosa or uttapam.
Provided by Dassana Amit
Categories Side Dish
Time 20m
Number Of Ingredients 14
Steps:
- Heat oil in a pan. Lower the heat and add chana dal and urad dal.
- Fry stirring regularly until the lentils turn golden. Take care that you do not burn them.
- Then add the kashmiri red chilies. Fry for some seconds until you see the chilies change color and become aromatic.
- Fry on a low heat, so that the chilies do not get burnt. Kashmiri red chilies give a nice color and also do not make the chutney spicy.
- Then add the chopped onions and chopped garlic.
- Mix the onions and begin to saute on a low to medium heat. Keep on stirring onions while sauteing them.
- Saute until the onions turn a light golden. Switch off the heat and let the onions become warm or cool at room temperature.
- Transfer the entire onion mixture in a small blender or mixer-grinder. Add tamarind and salt as per taste.
- Add water and blend to a smooth paste. Set aside.
- Heat in the same pan or a tadka pan. Keep the heat to a low. Add mustard seeds and let them crackle.
- Once the mustard seeds crackle, add a pinch of asafoetida (hing) and curry leaves.
- Fry for a few seconds until the curry leaves become crisp.
- Keep the heat to a low or sim and now add the ground onion chutney.
- Mix the chutney thoroughly with the tempered ingredients.
- Add water. You can make this chutney slightly thick or of medium consistency by adding less or more water.
- Mix very well and then switch off the heat.
- Serve onion chutney with dosa, idli or uttapam.
- Serve this tasty onion chutney with snacks like idli, dosa, rava dosa or uttapam. You can also eat it as a dip with various pakoda varieties like onion pakoda, potato pakora or paneer pakoda.
- I also like to have it with toasted bread. I spread some onion chutney on the bread and enjoy it.
- Store any leftovers in a covered container for 1 to 2 days. I would not suggest to make ahead a large batch of this onion chutney. Simply make the quantity you need.
Nutrition Facts : Calories 117 kcal, Carbohydrate 9 g, Protein 2 g, Fat 9 g, SaturatedFat 1 g, Sodium 588 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving
RED ONION CHUTNEY
This red onion chutney calls for minimal sugar, allowing the flavourful spices and caramelised onions shine through to make a sweet but savory spread, side dish or dip!
Provided by HurryTheFoodUp
Categories Appetizers Dips & Sauces
Time 35m
Number Of Ingredients 7
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.
Nutrition Facts : Calories 185 kcal, Carbohydrate 21 g, Protein 1 g, Fat 10 g, SaturatedFat 1 g, Sodium 12 mg, Fiber 2 g, Sugar 14 g, ServingSize 1 serving
BLUEBERRY CHUTNEY RECIPE
This delicious and easy condiment recipe for blueberry chutney, made with fresh and dried fruit, is wonderful as a sandwich spread or appetizer dip.
Provided by Linda Larsen
Categories Appetizer Condiment Ingredient
Time 1h15m
Number Of Ingredients 10
Steps:
- Enjoy!
Nutrition Facts : Calories 23 kcal, Carbohydrate 6 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, Sodium 6 mg, Sugar 4 g, Fat 0 g, ServingSize 2 cups (30 servings), UnsaturatedFat 0 g
EASY TOMATO CHUTNEY RECIPE
This easy tomato chutney is a tasty preserve that will go wonderfully with a variety of dishes such as cheese and biscuits, or delicious cold meats.
Provided by Jessica Dady
Time 1h45m
Yield Makes: 6
Number Of Ingredients 7
Steps:
- Put all the ingredients in a large, heavy-based pan. Bring to the boil slowly, stirring occasionally to help the sugar dissolve.
- Simmer for 1½ hours, or longer, stirring occasionally until it becomes thick and jam-like.
- Spoon into sterilised jars, cover, and seal.
Nutrition Facts : @context https, Calories 180 Kcal, Sugar 37.4 g, Fat 0.5 g, SaturatedFat 0.2 g, Sodium 0.09 g, Protein 2 g, Carbohydrate 39.7 g
CARAMELISED ONION CHUTNEY
yummy with cold meats and cheese.
Provided by hskelton
Time 30m
Yield Makes Jars
Number Of Ingredients 0
Steps:
- Peel and slice onions very thinly.
- Heat oil in large pan and very gently soften the onions, don't let them brown.
- Add 3tbsp of the sugar and turn up heat to cooler onions.
- Add rest of sugar and remain ingredients
- simmer for 15 mins to reduce and the mixture turns thick and a dark carmal colour.
- spoon into jars ( about 3 one pound jars ), and leave for a month or two.
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