Onion and chilli chutney: Difference between revisions
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A tasty chutney that is quick and simple to make. | |||
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|PrepTime = 10 minutes | |PrepTime = 10 minutes | ||
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====Best recipe review==== | |||
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''<span class="reviewTitle">Super spicy</span>'' | |||
<span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">4.5</span>/5</span> | |||
<span class="reviewDesc">Love a bit of heat in my pickles</span> | |||
<span class="reviewAuthor"> [[User:PSmith|Paul R Smith]] </span></span> | |||
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<!-- footer hashtags --><code 'hashtagrev: | <!-- footer hashtags --><code 'hashtagrev:12032020'>[[Special:Search/onionandchillichutney|#onionandchillichutney]] [[Special:Search/chutney|#chutney]] [[Special:Search/redonions|#redonions]] [[Special:Search/simmer|#simmer]] [[Special:Search/redpepper|#redpepper]] [[Special:Search/pickled|#pickled]] [[Special:Search/onions|#onions]] [[Special:Search/redchillies|#redchillies]] [[Special:Search/groundblackpepper|#groundblackpepper]] [[Special:Search/bayleaf|#bayleaf]] [[Special:Search/castersugar|#castersugar]] | ||
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Latest revision as of 13:35, 22 December 2021
This recipe requires preparation in advance!
A tasty chutney that is quick and simple to make.
| Onion and chilli chutney | |
|---|---|
 |
| Servings: | Servings: 50 - Makes 2 jars |
| Calories per serving: | 11 |
| Ready in: | 1 hour 10 minutes |
| Prep. time: | 10 minutes |
| Cook time: | 1 hour |
| Difficulty: | 
|
| Recipe author: | JuliaBalbilla |
| First published: | 24th December 2012 |
|
Best recipe reviewSuper spicy 4.5/5 Love a bit of heat in my pickles |
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 2 Tablespoons olive oil
- 3 Large red onions, about 500g/1lb 2oz in total, roughly chopped
- 1 Red pepper, cored, deseeded, diced
- 1-2 Large mild red chillies, to taste, deseeded, finely chopped
- 8 Plum tomatoes, about 500g/1lb 2oz in total, roughly chopped
- 150g/5oz Caster sugar
- 150ml/5fl oz Red wine vinegar
- 1 Large bay leaf
- Salt and ground black pepper
Method
- Heat the oil in a large saucepan, add the onions and fry gently for 5 minutes until the onions are beginning to soften.
- Mix in the remaining ingredients then simmer gently for about 45-55 minutes, stirring occasionally until the chutney is soft and thick.
- Spoon the chutney into warmed jars, smooth the tops level and cover with a waxed disc then a screw top or clip on lid.
- Leave to cool then keep up to 2 months in a cool cupboard or once opened in the fridge.
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This recipe originated from the recipe section of British Onions
Many thanks to British Onions for kindly giving Cookipedia permission to use the recipes from their website.
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