Onion Chutney Recipe Easy Onion Chutney

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.

ONION CHUTNEY RECIPE

Steps:

• Heat the oil in a large saucepan and fry the onions over a low heat for 10 mins until softened but not browned. Stir in 3tbsp sugar, increase the heat and cook for 3-4 mins until the onions are browned and caramelised. Add the garlic and cook for 1 min.
• Add the remaining sugar with the vinegar, mustard and salt. Simmer gently for 10-15 minutes until the liquid has reduced and the mixture is dark and thickened.
• Spoon into clean sterilised jars and seal. Store for up to 6-12 months.

RESTAURANT-STYLE ONION CHUTNEY

Steps:

• Heat oil in a small saucepan.
• Add tomato paste, paprika, cumin, sugar, salt and garlic paste.
• Simmer about 5 minutes.
• Let cool and stir in onions.
• Garnish with cilantro.

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.

ONION CHUTNEY RECIPE

Steps:

• Heat oil in a pan. Lower the heat and add chana dal and urad dal.
• Fry stirring regularly until the lentils turn golden. Take care that you do not burn them.
• Then add the kashmiri red chilies. Fry for some seconds until you see the chilies change color and become aromatic.
• Fry on a low heat, so that the chilies do not get burnt. Kashmiri red chilies give a nice color and also do not make the chutney spicy.
• Then add the chopped onions and chopped garlic.
• Mix the onions and begin to saute on a low to medium heat. Keep on stirring onions while sauteing them.
• Saute until the onions turn a light golden. Switch off the heat and let the onions become warm or cool at room temperature.
• Transfer the entire onion mixture in a small blender or mixer-grinder. Add tamarind and salt as per taste.
• Add water and blend to a smooth paste. Set aside.
• Heat in the same pan or a tadka pan. Keep the heat to a low. Add mustard seeds and let them crackle.
• Once the mustard seeds crackle, add a pinch of asafoetida (hing) and curry leaves.
• Fry for a few seconds until the curry leaves become crisp.
• Keep the heat to a low or sim and now add the ground onion chutney.
• Mix the chutney thoroughly with the tempered ingredients.
• Add water. You can make this chutney slightly thick or of medium consistency by adding less or more water.
• Mix very well and then switch off the heat.
• Serve onion chutney with dosa, idli or uttapam.
• Serve this tasty onion chutney with snacks like idli, dosa, rava dosa or uttapam. You can also eat it as a dip with various pakoda varieties like onion pakoda, potato pakora or paneer pakoda.
• I also like to have it with toasted bread. I spread some onion chutney on the bread and enjoy it.
• Store any leftovers in a covered container for 1 to 2 days. I would not suggest to make ahead a large batch of this onion chutney. Simply make the quantity you need.