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.

ONION CHUTNEY RECIPE

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.

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.

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!

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 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).

RED ONION CHUTNEY

Steps:

• Heat oil on a low heat in a large saucepan or saute pan, and add the garlic and ginger, fry for a few minutes but do not let the garlic burn.
• Add the rest of the ingredients stir well and bring to the boil.
• Lower the heat and simmer for approx 30-40 mins, until reduced to a sticky consistency.
• Transfer to a sterilised lidded jar and allow to cool.
• Use in salads and on sandwiches, this chutney tastes great on cheese salad sandwich with wholemeal or seeded bread.
• The quantities above wil make enough to fill a large lidded glass jar or seelable contailer.

RED ONION CHUTNEY

Steps:

• Place the onions and sugar in a saucepan, cover and cook over medium heat until soft, about 10 mins. Pour in the red wine vinegar and red wine, then simmer uncovered until the liquid has reduced and the mixture is sticky, about 10 mins more. Add the grenadine syrup and mix well. Leave to cool, then transfer to a sterilised jar and seal.