Balsamic vinegar and shallot chutney: Difference between revisions
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|description=This recipe was passed to me by a friend as a topping for pizza (Gavins balsamic onion pizza). A delicious sweet jammy chutney. | |||
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[[Image:Pizza shallots, most of the water boiled off.jpg|thumb|300px|right|Most of the water boiled off]] | [[Image:Pizza shallots, most of the water boiled off.jpg|thumb|300px|right|Most of the water boiled off]] | ||
[[Image:Gavin's pizza - half cover shallots with water.jpg|thumb|300px|right|Half cover the shallots with water]] | [[Image:Gavin's pizza - half cover shallots with water.jpg|thumb|300px|right|Half cover the shallots with water]] | ||
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This recipe was passed to me by a friend as a topping for pizza ([[Gavins balsamic onion pizza]]). A delicious sweet jammy chutney. It occurred to me that it is worth its own recipe. It is great as a [[pizza]] topping, and maybe as a sauce for [[pasta]]? | This recipe was passed to me by a friend as a topping for pizza ([[Gavins balsamic onion pizza]]). A delicious sweet jammy chutney. It occurred to me that it is worth its own recipe. It is great as a [[pizza]] topping, and maybe as a sauce for [[pasta]]? | ||
Be aware that this recipe only makes a small quantity - just enough for a pizza topping for 2 poeple. Don't make this expecting to fill a jar of chutney or you will be sorely disappointed. | Be aware that this recipe only makes a small quantity - just enough for a pizza topping for 2 poeple. Don't make this expecting to fill a jar of chutney or you will be sorely disappointed. | ||
{{RecipeIngredients | {{RecipeIngredients | ||
| 8 [[Shallots|shallots]] | | 8 [[Shallots|shallots]] | ||
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| Remove the cover and boil off most of the remaining water. Add the [[Sugar|sugar]] and enough [[Balsamic vinegar|balsamic vinegar]] to just cover the [[Shallots|shallots]] and [[Simmer|simmer]] gently (uncovered) until reduced to a [[Chutney|chutney]]-like consistency. | | Remove the cover and boil off most of the remaining water. Add the [[Sugar|sugar]] and enough [[Balsamic vinegar|balsamic vinegar]] to just cover the [[Shallots|shallots]] and [[Simmer|simmer]] gently (uncovered) until reduced to a [[Chutney|chutney]]-like consistency. | ||
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[[Category:Accompaniments]] | [[Category:Accompaniments]] | ||
[[Category:Pickled]] | [[Category:Pickled]] | ||
Revision as of 16:07, 18 March 2014
| Balsamic vinegar and shallot chutney | |
|---|---|
 |
| The reduced balsamic 'chutney' | |
| Servings: | Serves 2 |
| Ready in: | 30 minutes |
| Prep. time: | 5 minutes |
| Cook time: | 25 minutes |
| Difficulty: | 
|
This recipe was passed to me by a friend as a topping for pizza (Gavins balsamic onion pizza). A delicious sweet jammy chutney. It occurred to me that it is worth its own recipe. It is great as a pizza topping, and maybe as a sauce for pasta?
Be aware that this recipe only makes a small quantity - just enough for a pizza topping for 2 poeple. Don't make this expecting to fill a jar of chutney or you will be sorely disappointed.
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 8 shallots
- 1 tablespoon demerara sugar or jaggery
- Around 100 ml good balsamic vinegar
Method
- Peel and slice the shallots thinly. See here for peeling tips
- Add the sliced shallots to a small pan and cover with a little water, cover with a lid and simmer vigorously until the shallots have softened and most of the water is reduced, about 25 minutes. Don't allow it to burn.
- Remove the cover and boil off most of the remaining water. Add the sugar and enough balsamic vinegar to just cover the shallots and simmer gently (uncovered) until reduced to a chutney-like consistency.
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