Red Onion Chutney
Well I have got the bit firmly between my teeth when it comes to this chutney lark. Not sure exactly how long this fad will last but I am certainly really enjoying it for the time being. A lot more confident in doing it now so decided to make a version of a classic chutney recipe. Red Onion Chutney.
I based this loosely on my method of cooking onion gravy, something I really must blog at some point, and tried to take what I had learned from the last couple of chutneys too.
1.5kg Thinlu sliced red onion
5 Large cloves garlic
300g Dark brown sugar
1/2 tsp Nutmeg
1/2 tsp Cinnamon
1/2 tsp Cayenne
1/2 tsp Smoked paprika
1 tsp Worcester sauce
1 1/2 tbsp French mustard
1 dessert spoon Redcurrant jelly
1 tsp Salt
3 Bay leaves
Slowly fry the onions in olive oil until softened. Make sure they don’t burn. I highly recommend doing it in two batches as you will be amazed at how much 1/5kg of sliced onions is. Don’t worry it reduces a massive amount when cooked.
Once the whole lot of onions is is very soft crush the garlic and add cooking for a further few minutes. Start adding the brown sugar in batches allowing it all to melt into the onions. Once all the sugar is melted in add all the other ingredients and gently simmer for about 40-45 minutes until the chutney has reached the desired consistency. Remember to fish the bay leaves out before jarring up.
I really enjoyed making this one, and out of the pan it tasted great. It was perhaps just a smidgeon to sweet, might drop the red currant or put in slightly less sugar next time.