Caramelised Onion Chutney Recipe | This Little Home (2024)

FAQs

How long does onion chutney last? ›

The chutney will keep for up to 6-12 months.

Some people say that the difference is on whether the ingredients have been crushed together or boiled. Others say it's about whether or not the onions are 'sweated'. Whether you call it one or the other, we can agree that the end result is delicious no matter what.

If you're going to spend an hour or so making caramelized onions, you might as well make a lot of them! Stored in an airtight container in the fridge, they'll keep for a week. You can also freeze them for up to two months. I like to freeze caramelized onions in ice cube trays.

Chutneys are ideal to be used alongside curry dishes. Fruit and onion based chutneys add amazing flavours to Indian dishes, especially to the side of a fiery Mandra Curry! There's nothing nicer than indulging in some cheese and biscuits with a spoonful of chutney to dip them into.

The best way to tell if opened chutney is bad is to check the smell and appearance. If it has an odd taste, an off odor, or if you see mold on it, throw it out immediately.

To avoid bitterness, the tamarind and spice must be balanced. You can first grind red chillies and then add onion to grind it coarsely. This will avoid bitter taste if at all you have that problem. Less water for Khatti (thick) chutney, add only if it's necessary to run your mixie.

Caramelized onions freeze beautifully, and you should take advantage of that. Imagine a life where you can add deep, sweet umami to soups, stews, braises, burgers, and anything else with a quick trip to the freezer.

The Chutney offers a sweet yet savoury flavour and the Sweet Relish a tart, fresh and tangy one. The Coconut Chutney's Indian flavours go well with grilled meats or vegetables and the Sweet Pickle Relish is a play on our ballpark favourite.

Relish is a flavouring, usually sweet and sour, which consists of finely chopped vegetables or fruit, vinegar and sugar. Whereas chutney is more sweet and fruity, relish usually contains cucumber, courgette, tomato, rhubarb or onion, and the pieces of fruit or vegetables are somewhat coarser and crunchier.

Caramelize the onions: Heat about 1 tablespoon of canola oil in a large skillet or dutch oven over medium-low heat. Once hot, add the onions and stir to coat. Let cook, stirring every 5-10 minutes, until deeply caramelized, about 1 ½ - 2 hours.

What is the trick to caramelizing onions? ›

You'll want to load up on regular yellow onions for this one. Not only are they the most widely available onion in the U.S., their assertive sharpness is perfect for this caramelized onion recipe. But to be honest, red or white onions will caramelize just fine using this recipe if that's all you have on hand.

Vinegar used in making chutney must be good quality and have at least 5% acetic acid content. Any good brand white, malt, wine or cider vinegar should possess the correct qualities. Brown sugar is used for darker coloured chutney but where a lighter colour is required granulated sugar is recommended.

Mango Chutney - One of the most common styles of chutney, mango chutney contains mango, ginger, garlic, and vinegar.

After opening condiments, you can refrigerate them for the following times: ketchup, co*cktail or chili sauce 6 months. chutney, 1 to 2 months. horseradish, 3 to 4 months.

Allow to Mature

Chutneys are best eaten after a long maturing period so we recommend storing them in a cool, dry dark place and leaving them for no less than 8 weeks before opening them.

Pickled red onions add a sweet & tangy pop of flavor to salads, sandwiches, burgers, and more! Once you make them, they'll keep in the fridge for up to 2 weeks.

Pour water till the pot is half filled. Allow the water to heat for 4-6 minutes. Next, once the water starts boiling, reduce the flame and take a clean glass jar in which you want to store the chutney. Place it inside the pot so that the jar can be sterilized.