Barbecued Red Onion Chutney Recipes

RED ONION CHUTNEY

Steps:

• Finely dice the red onions and chilli pepper. Grate the garlic.
• Heat up the olive oil in a large pan and cook the onions and chilli pepper for fifteen minutes on medium heat. Stir frequently so it doesn't stick or go brown.
• Add the garlic, salt, sugar and pepper. Cook for another five minutes.
• Add the balsamic vinegar and bring to the boil on a high heat. Stir well and consistently until the vinegar has evaporated.
• Turn off the stove and let the chutney sit and cool for another five minutes.

BARBECUED RED ONION CHUTNEY

Steps:

• Coat onions lightly with oil. Mix together 1 tablespoon each brown sugar, chile powder, cumin and curry powder and rub onion circles all over with the mixture. (If you have metal skewers, thread two onion circles horizontally onto each skewer first, then coat with oil and seasoning.)
• Place onions on grill over coals and cook until cut sides are golden brown streaked with black, 3 to 4 minutes per side. Move to side or back of grill where temperature is low and cook, flipping once or twice, until onions are soft enough to yield easily when squeezed with tongs, at least 15 and up to 40 minutes, removing smaller onions from grill as they become cooked to this stage. Remove from grill and, if not using immediately, refrigerate, covered, until ready to use.
• To make chutney, roughly chop onions. Heat olive oil in large sauté pan over medium heat until shimmering. Add onions and cook until very soft, about 5 to 10 minutes. Add remaining 1/2 cup brown sugar and the cider vinegar, bring to a simmer and cook 10 minutes, until slightly thickened. This chutney keeps, covered and refrigerated, about 1 week.

GRILLED PORK AND APPLES WITH RED ONION CHUTNEY

Steps:

• Heat oil in 2-quart saucepan over medium heat. Cook onion in oil about 8 minutes, stirring frequently, until onion is tender. Mix 2 tablespoons of the brown sugar and 4 teaspoons of the vinegar in small bowl; reserve.
• Stir remaining brown sugar and vinegar, the dried fruits and pumpkin pie spice into onion. Heat to boiling; reduce heat to low. Cook 20 to 25 minutes or until dried fruits are plump and mixture has thickened; remove from heat.
• Heat coals or gas grill for direct heat. Lightly brush some of the reserved brown sugar mixture over pork. Place pork on grill rack 4 to 6 inches from medium heat. Cover and grill 18 to 22 minutes, turning once, until pork is slightly pink in center.
• Lightly brush apple rings with remaining brown sugar mixture. Place apple rings on grill for last 10 minutes of grilling. Cut pork diagonally into slices. Serve with grilled apples and chutney.

RED ONION CHUTNEY

Steps:

• Place the onions and sugar in a saucepan, cover and cook over medium heat until soft, about 10 mins. Pour in the red wine vinegar and red wine, then simmer uncovered until the liquid has reduced and the mixture is sticky, about 10 mins more. Add the grenadine syrup and mix well. Leave to cool, then transfer to a sterilised jar and seal.

GRILLED HOT DOGS WITH MANGO CHUTNEY AND RED ONION RELISH

Steps:

• Mix chutney, onion, cilantro, and 1 tablespoon mustard in bowl. DO AHEAD_Can be made 1 day ahead. Cover; chill._
• Prepare barbecue (medium-high heat). Grill hot dogs and buns until heated through and grill marks form, 2 to 3 minutes per side for hot dogs and about 1 minute per side for buns. Transfer buns to plate. Place 1 hot dog in each bun. Add mustard and relish; serve.

RED ONION CHUTNEY

Steps:

• Heat oil on a low heat in a large saucepan or saute pan, and add the garlic and ginger, fry for a few minutes but do not let the garlic burn.
• Add the rest of the ingredients stir well and bring to the boil.
• Lower the heat and simmer for approx 30-40 mins, until reduced to a sticky consistency.
• Transfer to a sterilised lidded jar and allow to cool.
• Use in salads and on sandwiches, this chutney tastes great on cheese salad sandwich with wholemeal or seeded bread.
• The quantities above wil make enough to fill a large lidded glass jar or seelable contailer.

MANGO AND RED ONION CHUTNEY

Steps:

• Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté onions, stirring frequently, until softened. Add bell pepper and ginger and sauté, stirring, 1 minute.
• Stir in mangoes, pineapple juice, vinegar, brown sugar, curry powder, and red pepper flakes. Simmer,stirring occasionally, until thickened, about 15 minutes. Season with salt and coarse pepper, then cool. Serve chutney at room temperature.

CARAMELISED RED ONION CHUTNEY RECIPE

Steps:

• Cut the onions and chilli into thin slices, then cut onion slices in half again and put them into a pan with bay leaves, chilli and oil. Cook gently over a low heat for about 20 minutes.
• When the onions are dark and sticky, add the sugar, the vinegars and mustard seeds, simmer for about 30 minutes, until the chutney is thick and dark. (Stirring at intervals so the chutney does not stick to the pan).
• Pour the chutney into hot, sterilised jars seal and let chutney cool.
• You must have a taste but really (before you eat it) this should left for a month or maybe even more for the flavours to blend and mature. .

CARAMELISED RED ONION CHUTNEY

Steps:

• Step 1: Cut your onions and chilli into short, thin slices and put them into a pan with the bay leaves and oil. Cook gently over a low heat for about 20 minutes.
• Step 2: Once the onions are dark and sticky, add the sugar and the vinegars and simmer for 30 minutes or so, until the chutney is thick and dark.
• Step 3: Pour the chutney into hot, sterilised jars and let it cool. Ideally, you should leave it for a month or more before you eat it, to mature in flavour.
• • This recipe is taken from The SuperJam Cookbook by Fraser Doherty (Ebury, £10.99)