Killer Onion Chutney Recipes

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. .

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!

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.

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.

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).