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Monday, September 7, 2015

Carmelized Onion Chutney Recipe

This chutney is good on meats and cheeses. The flavor is sweet with a sharp and pungent backdrop. This makes about 1 cup of finished chutney, which can be jarred up for use.

1 tbs olive oil
1 lb onions, thinly sliced into half-moons
1/3 cup brown sugar, tightly packed
1 tbs balsamic vinegar
65 ml red cooking wine
30 ml white vinegar
1 tsp garlic paste
1/2 tsp dijon mustard
dash salt
pinch cayenne pepper
pinch paprika

  • In a saucepan, heat the oil and add the onions. Let them cook on low heat for 25 - 30 minutes till soft but not browned.
  • Raise the heat to medium, and add 1 teaspoon of the sugar. Cook 3-4 minutes till browned.
  • Add remaining ingredients, mix well, then simmer for 45 minutes. At completion, mixture should be dark and moist but with most of the liquid boiled off.
  • Store in a jar. 

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