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Plums and Damsons
Find out more about plums and damsons
fruits
09:58, 17th Aug 2010
Review of The Treehouse Diaries
A review of the book The TreeHouse Diaries by Nick Weston
books
11:17, 26th Jul 2010
Storing Herbs by Freezing
Find out how to freeze herbs to retain their flavour for months
preserving
16:10, 4th Jun 2010
Make Your Own Leafmould
Find out how to make your own leafmould to improve your soil
grow your own
15:28, 4th Jun 2010
Greenhouse Thermometer
Use a suitable max min thermometer to track temperatures in a greenhouse
greenhouse
11:22, 3rd Jun 2010
Greenhouse from Plastic Bottles
Build a greenhouse from old plastic bottles
greenhouse
10:19, 3rd Jun 2010
Make Tomato Passata
Preserve tomatoes by making delicious tomato passata
preserving
12:00, 25th May 2010
Growing Outdoor Tomato Varieties
Tomato plants which will survive outdoors in the UK
fruits
11:56, 25th May 2010
Make Caramelised Onion Chutney
Make a delicious caramelised onion chutney
Make Caramelised Onion Chutney
preserving | vegetables | grow your own | recipesIf pickled onions are not your thing, but you want to preserve some of your onion crop, a delicious caramelised onion chutney is a definite winner. It's easy to make, keeps for months if left somewhere cool and dark, and it tastes great whether mixed into gravy, eaten on the side with meat dishes, or with barbecued food.
Caramelised onion chutney and relish is now available in all the major supermarkets and many other stores (see Tesco Finest relish above), but homemade always tastes better and is much much cheaper.
Caramelised Onion Chutney
Onion chutney requires only a few ingredients - onions of course (any will do, but red onions give the nicest colour and sweet taste), a vinegar - sherry, red wine, or balsamic are all ideal, and brown sugar, together with some bay leaves and peppercorns for flavour.Chop 6 large onions as coursely or finely as you like and heat with a small amount of sunflower oil in a stainless steel pan until they are soft. Add 3 cups of your chosen vinegar (or a mixture of vinegars) and 3 cups of brown sugar, and drop in a couple of bay leaves and 15-20 crushed black peppercorns. Bring the mixture to the boil and then simmer gently for 1 to 1 1/2 hours until the onions have gone translucent and all the liquid has evaporated.
Pour the hot mixture straight into small (200g) sterilised jars, seal, and store somewhere cool and dark or in the fridge. The chutney should keep for at least 6 months. To ensure the chutney can keep even longer (1 year plus), put the sealed jars in boiling water and simmer for 15 minutes. Line metal jar lids with greaseproof paper to protect them from the vinegar in the chutney.
Chutney should be left for 4-6 weeks to mature allowing all of the wonderful flavours to develop and mix.
Chutney Recipe Variations
Additional ingredients can be added to this recipe according to your personal taste. A couple of garlic, cumin, thyme, redcurrant jelly, cloves, sultanas, mustard, apple, and tomato puree all work well. Add a tablespoon of cornflower to thicken up the chutney if desired.Here are some links to onion chutney recipes online:
Tangy Onion Chutney - BBC Goodfood Magazine.
Traditional Onion Chutney - Recipe Zaar.
Indian Onion Chutney
Onion Chutney Recipe - Belly Bytes
Article Published: 08:33, 22nd May 2010
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