Curriedpickledonions Recipes
CURRIED PICKLED ONIONS
Make and share this Curried Pickled Onions recipe from Food.com.
Provided by Jewelies
Categories Onions
Time 50m
Yield 2 1/2 kilos
Number Of Ingredients 8
Steps:
- Peel all the onions.
- Without boiling heat the vinegar and sugar and stir till sugar is dissolved.
- Stir in other dry ingredients (except for onions) which have been mixed with a little cold vinegar.
- Boil until it thickens.
- Pat dry onions, put in jars and fill jars with the sauce.
- Keep three weeks before using.
Nutrition Facts : Calories 1258.7, Fat 3, SaturatedFat 0.8, Sodium 131.1, Carbohydrate 291.3, Fiber 18.4, Sugar 216.4, Protein 10.9
CURRIED ONIONS
Make and share this Curried Onions recipe from Food.com.
Provided by Sonya01
Categories Asian
Time 15m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Wash and finely chop onions.
- Heat oil in a pan on medium heat; add the onions and turmeric powder. Cook the onions until golden brown; add curry powder or paste and mix well. Turn off heat after 2 minutes.
- Add chopped coriander leaf. Serve with pita bread or toast.
CURRIED PICKLED RED ONION
This was a happy accident. I have pickled red onions on-hand at any given time, but I generally like to deviate from the standard onion-vinegar-sugar-salt format each time. I've been using rosemary lately, but I ran out of that, so I decided to throw in some parsley. Then, since I felt myself drawn once again to North Africa in my seasoning, I reached for the ras el hanout, but instead grabbed turmeric...and fenugreek...and cumin. I had just made a curried picked red onion. Besides the wonderful taste profile, what surprised me most was what it did to the color. You'd expect a pickled red onion to be a magenta color as the pigment of the outer later bleeds into the rest of the onion fiber. Well, as I learned as a small child, red + yellow = orange. Pretty!
Provided by Late Night Gourmet
Categories Onions
Time 45m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Bring water and vinegar to a boil in a small pot. Dissolve sugar and salt into liquid, then stir in remaining ingredients except for onion.
- Remove from heat, add sliced onion, and cover. Steep for at least 20 minutes.
- Remove onions from liquid with tongs - retaining liquid - and place in a glass jar. Pour liquid from pot, making sure that parsley and at least some of the peppercorns and mustard seed get tin the jar.
- Allow to cool on counter top, then refrigerate.
Nutrition Facts : Calories 16.9, Fat 0.2, Sodium 294.6, Carbohydrate 2.3, Fiber 0.5, Sugar 1, Protein 0.4
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