Traditional Onion Chutney Food

ONION CHUTNEY RECIPE

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.

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!

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.