Red Onion Chutney Recipes
RED ONION CHUTNEY
This rich red onion chutney is easy to make and will enhance any salad - or try serving it with warm goat's cheese on toast.
Provided by Good Food team
Categories Buffet, Condiment, Lunch, Snack, Supper
Time 45m
Yield Makes about 850ml/1½pts
Number Of Ingredients 5
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.
Nutrition Facts : Calories 24 calories, Fat 1 grams fat, Carbohydrate 5 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 0.01 milligram of sodium
CARAMELISED RED ONION CHUTNEY RECIPE
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
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. .
RED ONION CHUTNEY
A sweet chutney with a little bite. For a more adult flavour you can replace the cranberry juice for red wine This is a simple one pot recipe, try adding dried fruit such as raisins or apricot to your chutney.
Provided by Who cant cook
Categories Chutneys
Time 50m
Yield 6-10 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 156.2, Fat 4.7, SaturatedFat 0.7, Sodium 8.2, Carbohydrate 29.2, Fiber 2.5, Sugar 20.5, Protein 1.2
MANGO AND RED ONION CHUTNEY
Categories Condiment/Spread Sauce Fruit Juice Fruit Ginger Onion Vegetable Side Sauté Vegetarian Mango Curry Bell Pepper Fall Summer Vegan Gourmet Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 7 cups
Number Of Ingredients 11
Steps:
- Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté onions, stirring frequently, until softened. Add bell pepper and ginger and sauté, stirring, 1 minute.
- Stir in mangoes, pineapple juice, vinegar, brown sugar, curry powder, and red pepper flakes. Simmer,stirring occasionally, until thickened, about 15 minutes. Season with salt and coarse pepper, then cool. Serve chutney at room temperature.
CARAMELISED RED ONION CHUTNEY
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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