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====== Onion Chutney ======
/* Description */

I heard a recipe on the radio for onion chutney one day and promptly forgot a bunch of it.  I tried to recreate and improvise the recipe and came up with this, which is pretty good, if I do say so myself. 

<WRAP right>{(rater>id=100|name=Onion Chutney|type=rate|headline=off)}</WRAP>
|**Preheat:** °|**Yield:**  servings||
|**Prep:** 0:00|**Wait:** 0:00|**Cook:** 0:45|


====== Ingredients ======
  * 3 TBSP Oil
  * 4 cups (1.5-2 lg) Sweet White Onions, diced
    * [[recipes:notes:browning_onions|Caramelize]] on medium heat until medium brown
  * 1 tsp Salt
  * t tsp Pepper
  * 3/4-1 tsp Cayenne Pepper
  * 1/4 cup Vinegar
  * 1 tsp Balsamic Vinegar
  * 1/4 cup Sugar
  * 1/4 cup chopped Parsley
    * Stir in, let cool, serve

====== Notes ======
  - It takes a good long while to caramelize the onions. On high heat, it's really easy to burn the onions, so pay more attention the higher the heat.
  - Be careful with the cayenne.  It takes a while to activate.  I like heat, but it's easy to make this inedible with too much cayenne.  I try to hit the spot where the initial flavor is sweet onion, and then a bit of a kick and a lingering tingle follow.
  - I like to serve this with bread/crackers and cream cheese. 
  - Excellent on hamburgers.


/* Nutrition block - remove the slash-asterisk and asterisk-slash from just above and below the following block */
/*
====== Nutrition ======
|Calories (kcal): ||Fat Calories (kcal): |Cholesterol (mg): |
|Fat (g): |Saturated Fat (g): |Mono Fat (g): |Poly Fat (g): |
|Protein (g): |Carbohydrates (g): |Sodium (mg): |Fiber (g): |
*/



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