Onion Chutney
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.
{(rater>id=100|name=Onion Chutney|type=rate|headline=off)}
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
- 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.
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