Simple Rich And Delicious Caramelised Red Onion Chutney Recipes

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RED ONION CHUTNEY



Red Onion Chutney image

This red onion chutney calls for minimal sugar, allowing the flavourful spices and caramelised onions shine through to make a sweet but savory spread, side dish or dip!

Provided by HurryTheFoodUp

Categories     Appetizers     Dips & Sauces

Time 35m

Number Of Ingredients 7

4 red onion
2 tbsp dark brown sugar
2 cloves garlic
1 red chili pepper with seeds
3 tbsp olive oil
⅓ cup balsamic vinegar ((the liquidy kind, not the syrupy, ⅓ cup = 85 ml))
1 pinch Salt and pepper to taste

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.

Nutrition Facts : Calories 185 kcal, Carbohydrate 21 g, Protein 1 g, Fat 10 g, SaturatedFat 1 g, Sodium 12 mg, Fiber 2 g, Sugar 14 g, ServingSize 1 serving

CARAMELISED RED ONION CHUTNEY RECIPE



Caramelised Red Onion Chutney Recipe image

This one is a really lovely chutney. Use it on or in quiches, pizzas, plain biscuits, sandwiches or just with a cheese platter, I am sure you will love it. I do keep this in the fridge, and it never lasts long, so I am not sure as to its time of keeping, but would say at least 5-6 months.

Provided by Tisme

Categories     Onions

Time 1h10m

Yield 4-6 jars

Number Of Ingredients 8

8 red onions
1 red chili, de-seeded
2 bay leaves
25 ml olive oil
200 g brown sugar
2 teaspoons mustard seeds
150 ml balsamic vinegar
150 ml red wine vinegar

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. .

SIMPLE, RICH AND DELICIOUS; CARAMELISED RED ONION CHUTNEY



Simple, Rich and Delicious; Caramelised Red Onion Chutney image

I purchased a pot of onion chutney from a local supermarket, intrigued, and was very disappointed. It was so sweet and jam-like, and really sickly. So I decided to make my own, with minimal ingredients, just to see how it would turn out. The resulting recipe is very simple, and very good! I make a big batch up about once a month, and have to hide a jar or two to keep as my friends take the rest! This recipe will fill one large pickled onion jar, and leave a little over for a couple of small gift jars.

Provided by Bunny Mazonas

Categories     Vegetable

Time 1h15m

Yield 1 large pickled onion jar, 15-20 serving(s)

Number Of Ingredients 3

10 plump red onions
500 g golden unrefined unbleached cane sugar
750 ml approx red wine vinegar (or one and a half normal-sized bottles of the stuff)

Steps:

  • Thoroughly wash jars with hot water and camden tablets. If you don't have the tablets, antibacterial soaps will do fine but rinse very well.
  • Place the jars, open, in an oven that is set to it's lowest heat, to keep warm.
  • Top and tail the onions, halve them, then peel off the dry skin and the first layer of flesh. Slice into half rings, about 2-3mm thick.
  • Add onion slices to a deep sides pot on a medium-high heat and allow to heat naturally, cooking in their own juices. Stir occasionally to prevent sticking.
  • Add half the sugar, and stir thoroughly to coat the onion. Continue heating and stirring gently, letting the sugar melt and bubble on the onion but not allowing the onion to stick and burn.
  • Once the onion just starts to turn colour, add enough red wine vinegar to cover and stir thoroughly again. Then turn he heat to medium and leave to cook for 15-20 minutes. Check regularly, and top up with vinegar as required.
  • Turn up the heat, add the remaining sugar and vinegar, and stir until all the sugar is absorbed into the mixture. Lower the heat again, and cook, stirring regularly, until thick and gloopy.
  • Spoon mixture into hot jars, label jars with the date and seal.
  • Leave at least 6 weeks before eating. I have tried this chutney at 3 months and it is delicious, if you can keep it hidden that long!
  • Serve as a side with cooked meat, curries, as a burger/hotdog relish, or at it's best layered on good oatcakes with a selection of blue cheeses, goats cheeses and over-ripe brie.

Nutrition Facts : Calories 167.4, Fat 0.1, Sodium 7.1, Carbohydrate 40.3, Fiber 1.2, Sugar 36.4, Protein 0.8

CARAMELISED ONION CHUTNEY



caramelised onion chutney image

yummy with cold meats and cheese.

Provided by hskelton

Time 30m

Yield Makes Jars

Number Of Ingredients 0

Steps:

  • Peel and slice onions very thinly.
  • Heat oil in large pan and very gently soften the onions, don't let them brown.
  • Add 3tbsp of the sugar and turn up heat to cooler onions.
  • Add rest of sugar and remain ingredients
  • simmer for 15 mins to reduce and the mixture turns thick and a dark carmal colour.
  • spoon into jars ( about 3 one pound jars ), and leave for a month or two.

CARAMELISED RED ONION CHUTNEY



Caramelised red onion chutney image

Sweet & Sticky Red Onion Chutney, perfect with cheese at Christmas

Provided by Klmeyer77

Time 2h

Yield Makes Jars

Number Of Ingredients 0

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)

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