Caramelised Red Onion Chutney
Recipe: #18176
March 21, 2015
Categories: Onions, Australian, Canning/Preserving, Picnic, Fat Free, Gluten-Free Kosher, Low Cholesterol, Low Fat, Low Sodium, No Eggs, Non-Dairy, Vegetarian, Gifts, more
"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. This will make 3-6 jars, pending on your jar size."
Original is 5 servings
Ingredients
Nutritional
- Serving Size: 1 (628.5 g)
- Calories 487.6
- Total Fat - 6.5 g
- Saturated Fat - 1 g
- Cholesterol - 0 mg
- Sodium - 63 mg
- Total Carbohydrate - 103.5 g
- Dietary Fiber - 8.6 g
- Sugars - 77.2 g
- Protein - 6.1 g
- Calcium - 132.3 mg
- Iron - 2.3 mg
- Vitamin C - 88.1 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
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.
Step 2
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).
Step 3
Pour the chutney into hot, sterilised jars seal and let chutney cool.
Step 4
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. .
Tips
No special items needed.
3 Reviews
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