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Caramalised Onion Chutney - Recipe

Discussion in 'Lovely Grub' started by British Red, Sep 15, 2009.

  1. British Red

    British Red M.A.B (Mad About Bushcraft)

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    Its dead easy trust me. Don''t overwarm the jars - or they cool too quick and shatter - 100C is plenty. When it starts to go jammy, keep tasting (having blown to cool first) to ensure its not over caramalised!

    Its a good recipe that I borrowed and adapted - I'm sure it will go well :)

    I've photographed the sweetcorn relish and will post it up when I get a minute

    Red
     
  2. firecrest

    firecrest Full Member

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    Ok its nearly there, i reckon less than a half hour now. Im a right in guessing its done when the liquid is all but gone?

    Im also waiting for my jamacan patties and jerked potato wedges to be done. (yes I have been watching caribbean cooking made easy!)
     
  3. firecrest

    firecrest Full Member

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    Ive not had onion chutney before so I dont know what to compare it to. Its nice but the onions taste a little burned or fried (I did take care not to burn it though) slightly sweet but then I used much less quantity and guessed how much sugar. Its a fair attempt though, probably nothing like how its supposed to be, but its edible, nice with cheese and got rid of all them onions from the allotments
     
  4. British Red

    British Red M.A.B (Mad About Bushcraft)

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    Sounds about right to me firecrest. Slightly like well fried onions in a sweet chutney sauce is how mine tastes. Appeals to those who like the taste of them long strings of onions on a hot dog or burger I find (thats the caramelised bit) :) You can regulate the amount of "burned" taste by how long you cook it at the gloopy stage.

    Glad you tried it :). If you like sweet and mild, have a try at the sweetcorn one I'll bung up when I get a minute

    Red
     
  5. firecrest

    firecrest Full Member

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    Glad to hear it was correct then :)
    Id like to have a go at mango chutney Im a big lover of my popadoms
     
  6. British Red

    British Red M.A.B (Mad About Bushcraft)

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    Nothing easier firecrest - I've put a mango chutney pictorial up for you
     
  7. Melonfish

    Melonfish New Member

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    wow, fantastic! i shall be giving this a go myself.
    as a side note i had to replace my keyboard as i drooled so much into the other it broke :D
     
  8. Tengu

    Tengu Full Member

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    I tried this last night.

    its red coloured, not brown, and it smells just of onion

    Didnt I fry it enough?

    Im sure it will taste great though
     
  9. British Red

    British Red M.A.B (Mad About Bushcraft)

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    Sounds like not enough or not hot enough simmering mate. If it tastes okay, don't worry!
     
  10. stooboy

    stooboy Settler

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    My conconcoction has been on the simmer for an hour now, and looks brownish, what temprature do you put the jars in the oven at? 100?
     
  11. British Red

    British Red M.A.B (Mad About Bushcraft)

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    I go 120 C just to be sure - but thats plenty - don't go too hot
     
  12. stooboy

    stooboy Settler

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    Thanks British Red, ive got 4 jars worth, did a half mixture.

    Tell you what, its not one for folks who suffer runny eyes of onions, I am usually ok but after the 3rd onion of 6, I was in full tears.

    I also made the mistake of not reading the recipe through and added the oil, and vinegar all at once and added to heat, and then after measuring out the sugar (FYI for those that asked pint of sugar is just under 500g bag) I read the bit about "add the vinegar, sugar etc to the softened onions", so swiftly removed the vinegar, and softened, so hopefully thatÂ’s not made it a disaster we shall see tasted ok at the end. :)
     
  13. British Red

    British Red M.A.B (Mad About Bushcraft)

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    Nah, chutneys, chutney - if it tastes okay - its okay :)

    I reckon you have to do a recipe three times to get it tight - once to really screw up, once to make mistakes, once to get it right. I got tired of beating myself up when it didn't work right first time...its never perfect first time

    I was doing lavender wine jelly today - not sure if I got the pectin ratio right so if you've fouled up - you have some company :D

    Red
     
  14. tiff

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    I just joined this forum to say thanks for this thread. I've been looking for a straightforward recipe that didnt use too many different ingredients, and one that I could do in bulk. Also, Lidl have got bags of red onions on offer for 39p down from 69p, the nets contain 6 or 7 medium onions. I dont grow onions so bought these this morning and now making the chutney to give as presents at Christmas.
     
  15. British Red

    British Red M.A.B (Mad About Bushcraft)

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    Glad you enjoyed the thread tiff - hope you enjoy the chutney too!
     
  16. johnnytheboy

    johnnytheboy Native

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    Where do you guys get the jars from???
     
  17. British Red

    British Red M.A.B (Mad About Bushcraft)

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    Lakeleland for small amounts, Ascott Smallholding supplies are cheaper but only do larger quantities

    Red
     
  18. stooboy

    stooboy Settler

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    I used old food jars that had metal lids, the seal seems to have went good on them when they cooled. find out in a few weeks when i try it out. honey, jam and marmalade jars are good :)

    Stoo
     
  19. locum76

    locum76 Bushcrafter (boy, I've got a lot to say!)

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    Cheers for the heads up on Ascott BR. It looks like it could be useful to me.
     
  20. stooboy

    stooboy Settler

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    tbh Ive got the bug i have been collecting jars from all the family, once Ive a crewed a few more BR sweetcorn relish will be next :)
     

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