Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, vickys caramelised red onion chutney, gf df ef sf nf. It is one of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Today I'll be showing you how to make some caramelised red onion chutney! Sweet and sticky, this caramelised onion chutney recipe is perfect for a cheeseboard or Boxing Day buffet. To test if the chutney is ready, drag a wooden spoon across the bottom of the pan - it should take a few seconds for the juices to re-cover the bottom of.
Vickys Caramelised Red Onion Chutney, GF DF EF SF NF is one of the most popular of recent trending meals in the world. It’s easy, it is quick, it tastes yummy. It’s enjoyed by millions every day. Vickys Caramelised Red Onion Chutney, GF DF EF SF NF is something that I have loved my entire life. They are fine and they look wonderful.
To begin with this recipe, we have to prepare a few components. You can have vickys caramelised red onion chutney, gf df ef sf nf using 13 ingredients and 9 steps. Here is how you cook that.
The ingredients needed to make Vickys Caramelised Red Onion Chutney, GF DF EF SF NF:
- Get 7 medium red onions
- Get 1 medium white onion
- Take 2 medium shallots
- Make ready 1 red sweet pepper
- Make ready 1 red chilli
- Take 270 ml balsamic vinegar
- Take 50 ml red wine vinegar
- Prepare 220 grams brown sugar
- Get 1 cinnamon stick
- Prepare 3 bay leaves
- Prepare 1 some rosemary leaves
- Take 10 crushed black peppercorns
- Make ready 1 a good splash of olive oil
Items like this onion chutney are particularly excellent as they go well with virtually any curry - or can be eaten as a simply-made but tastily-complex condiment to breads, cheeses or sides of your choice. Our Caramelised Red Onion Chutney is perfect for the summer season of picnics and outdoor dining. On the side of a tart or quiche this Perfect with a soft Brie or Camembert. Ingredients: Red Onions, Rapeseed Oil, Balsamic Vinegar, Red Wine Vinegar, Brown.
Steps to make Vickys Caramelised Red Onion Chutney, GF DF EF SF NF:
- Chop the white onion and shallots as finely as you can. Chop half of the red onion in bigger pieces and half sliced thinly. This is just for texture
- Heat the oil in a large pan. Throw in the cinnamon, rosemary, pepper and bay leaves, then add all of the onion
- Cook on low for 20 minutes so the onion gets nice and sticky soft
- Add the finely chopped chilli and sweet pepper and cook down a further few minutes
- Add the sugar and stir in to coat the onion, then add the vinegars
- Bring to the boil, then turn down to a simmer and let cook down for an hour and a half stirring now and again
- Total simmer may take up to 2 hours, you're waiting until all of the liquid evaporates and so after the first hour and a half you need to stand over the pan so it doesn't burn as it starts to thicken
- When all the liquid is gone what's left should resemble a thick sticky jam
- Spoon into sterilized jars and let stand sealed for 4 - 6 weeks for the flavour to fully develop. Make in the middle of November to be good for Xmas. Makes enough to fill 5 x 180g jars, indicated above as 5 servings = 1 jar. Great served with cheese and crackers, salads, cold cuts etc
Every South Indian breakfast staple has a signature chutney that perfectly pairs with it. This onion chutney recipe was made with red onions. An onion chutney like this is best suited for dosas and akki rotis. 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.
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