Red 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. .

BARBECUED RED ONION CHUTNEY

Steps:

• Coat onions lightly with oil. Mix together 1 tablespoon each brown sugar, chile powder, cumin and curry powder and rub onion circles all over with the mixture. (If you have metal skewers, thread two onion circles horizontally onto each skewer first, then coat with oil and seasoning.)
• Place onions on grill over coals and cook until cut sides are golden brown streaked with black, 3 to 4 minutes per side. Move to side or back of grill where temperature is low and cook, flipping once or twice, until onions are soft enough to yield easily when squeezed with tongs, at least 15 and up to 40 minutes, removing smaller onions from grill as they become cooked to this stage. Remove from grill and, if not using immediately, refrigerate, covered, until ready to use.
• To make chutney, roughly chop onions. Heat olive oil in large sauté pan over medium heat until shimmering. Add onions and cook until very soft, about 5 to 10 minutes. Add remaining 1/2 cup brown sugar and the cider vinegar, bring to a simmer and cook 10 minutes, until slightly thickened. This chutney keeps, covered and refrigerated, about 1 week.

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.

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.

ONION CHUTNEY RECIPE | SOUTH INDIAN ONION CHUTNEY FOR IDLI & DOSA

Steps:

• firstly, add 2 tsp of oil and roast 1 tsp urad dal, 1 tsp chana dal and 4 dried kashmiri red chilli on low flame.
• also add in 1 finely chopped onion.
• saute the onions till they turn slightly golden in colour.
• cool completely and transfer to the blender.
• add in small piece tamarind, jaggery and salt to taste.
• blend to smooth consistency adding ¼ cup water, or as required.
• now prepare the tempering by heating 2 tsp oil.
• also add in 1 tsp mustard seeds, 1 tsp urad dal, pinch of hing, 1 dried red chilli and few curry leaves.
• allow the tempering to splutter.
• finally, pour the tempering over onion chutney and serve along with idli or dosa.

ONION CHUTNEY RECIPE

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.

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.

CARAMELISED RED ONION CHUTNEY

Steps:

• Step 1: Cut your onions and chilli into short, thin slices and put them into a pan with the bay leaves and oil. Cook gently over a low heat for about 20 minutes.
• Step 2: Once the onions are dark and sticky, add the sugar and the vinegars and simmer for 30 minutes or so, until the chutney is thick and dark.
• Step 3: Pour the chutney into hot, sterilised jars and let it cool. Ideally, you should leave it for a month or more before you eat it, to mature in flavour.
• • This recipe is taken from The SuperJam Cookbook by Fraser Doherty (Ebury, £10.99)

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.