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Vintage Cider Apples
Find out more growing your own vintage cider apples
fruits
09:57, 4th Mar 2010
Review of Making the Most of It
A review of the book Making the Most of It by Barrington Markham
smallholding
15:56, 12th Mar 2009
Keeping Chickens
Find out more about the practicalities of keeping chickens
livestock
13:01, 23rd Feb 2009
Smallholding for Rent in Ireland
Rent a smallholding in County Clare, Ireland
smallholding
15:58, 16th Feb 2009
Small Holding For Sale in Slovenia
Buy a small holding in Slovenia and read the story of its current owner
smallholding
13:24, 29th Oct 2008
Why Buy a Polytunnel
Learn about Polytunnels and their benefits
building
17:12, 17th Sep 2008
Make Your Own DIY Polytunnel
Find out how to make your own robust polytunnel for half the price of the retail product
building
17:12, 17th Sep 2008
Hunting Rabbit
Find out how to hunt for delicious rabbit
hunting
14:58, 17th Sep 2008
Make Caramelised Onion Chutney
Make a delicious caramelised onion chutney
Make Caramelised Onion Chutney
preserving | vegetables | grow your ownIf 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: 15:05, 7th Jul 2008
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