RESTAURANT-STYLE ONION CHUTNEY
If you want to reduce the pungency of the onions, soak them in cold water for a few minutes before using them. Adapted from food-India.com.
Provided by Chocolatl
Categories Chutneys
Time 10m
Yield 4 serving(s)
Number Of Ingredients 9
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.
ONION CHUTNEY RECIPE
Make this classic onion chutney with our quick and easy recipe. This delicious side dish spread tastes amazing on crusty bread or served with cold meats.
Provided by Jessica Dady
Categories Dinner, Lunch
Time 50m
Yield Makes: 3
Number Of Ingredients 9
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.
Nutrition Facts : @context https, Calories 21 Kcal, Sugar 3.8 g, Fat 0.4 g, SaturatedFat 0.03 g, Sodium 0.03 g, Protein 0.1 g, Carbohydrate 4.2 g
ONION CHUTNEY RECIPE
This onion chutney recipe is a great alternative to coconut chutney when you do not have coconut to make it. Make this onion chutney recipe in a jiffy and serve with tiffin snacks like rava idli, masala dosa or uttapam.
Provided by Dassana Amit
Categories Side Dish
Time 20m
Number Of Ingredients 14
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.
Nutrition Facts : Calories 117 kcal, Carbohydrate 9 g, Protein 2 g, Fat 9 g, SaturatedFat 1 g, Sodium 588 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving
CARAMELISED ONION CHUTNEY
yummy with cold meats and cheese.
Provided by hskelton
Time 30m
Yield Makes Jars
Number Of Ingredients 0
Steps:
- Peel and slice onions very thinly.
- Heat oil in large pan and very gently soften the onions, don't let them brown.
- Add 3tbsp of the sugar and turn up heat to cooler onions.
- Add rest of sugar and remain ingredients
- simmer for 15 mins to reduce and the mixture turns thick and a dark carmal colour.
- spoon into jars ( about 3 one pound jars ), and leave for a month or two.
SHER-A-PUNJAB ONION CHUTNEY
I begged for this recipe at my favorite Indian restaurant. It is quite unlike any other onion chutney recipe that I've tried. It is surprisingly simple and full of taste. The ketchup and vinegar produce an orange hue and preserve the crunch of the onion. Serve as a garnish with toast. Try it!
Provided by David
Categories Side Dish Sauces and Condiments Recipes Chutney Recipes
Time 10m
Yield 4
Number Of Ingredients 7
Steps:
- Mix onion, vinegar, ketchup, sugar, paprika, salt, and cayenne pepper together in a bowl until smooth.
Nutrition Facts : Calories 25.3 calories, Carbohydrate 5.9 g, Fat 0.2 g, Fiber 0.9 g, Protein 0.6 g, Sodium 334.2 mg, Sugar 3.6 g
RED ONION CHUTNEY
This rich red onion chutney is easy to make and will enhance any salad - or try serving it with warm goat's cheese on toast.
Provided by Good Food team
Categories Buffet, Condiment, Lunch, Snack, Supper
Time 45m
Yield Makes about 850ml/1½pts
Number Of Ingredients 5
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.
Nutrition Facts : Calories 24 calories, Fat 1 grams fat, Carbohydrate 5 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 0.01 milligram of sodium
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