Red Onion Chutney and Marmalade Recipes

Pollybear

I found this in the index :

http://forums.moneysavingexpert.com/showthread.html?p=479725#post479725

Essex-girl_2

I did see that one - the other recipes are quite different. Think will have to try a few - not sure if that one will last long in jars though .

Thanks

KG

rachelleblondel wrote: »

Hi There
Dont have a chutney recipe but have a fab onion marmalade one which is great with meat, cheeses & most veggie dishes. In fact I made a batch today as it never lasts long in our house!! Makes about x4 1lb jars.

1.25kg onions
3 tbsp salt
1kg sugar
500mls red wine vinegar
2tsp caraway seeds

Chop onions cover wih salt leave for an hour

Rinse & dry

Add sugar, vinegar & seeds into saucepan, boil for 5mins then add onions. Cook for a couple of hours on a low heat until the mix becomes thick, onion translucent & brown. Can't go wrong.
Put in sterilized jars.

Yum
Rachelle

Hmmmm - it WAS so easy (though it took ages and ages to reduce) and IS very yummy! Although it can make your house smell a bit vinegary during the cooking process so don't cook it when you have house guests you are trying to impress.

KG

zippychick

ET03 wrote: »

4 lge or 6 med red onions
100g butter
2 tbs dark brown sugar

put in heavy pan with tight lid and cook on lowest possible heat for 30 mins, take off heat and leave to cool

Just wondered if anyone tried this recipe ? Never made chutney and it looks frighteningly easy. Although no vinegar?

ladydukes

Try this one, there no butter in this. so reduces the risk of it separating. really easy too.

2 kgs red onions
750 ml malt vinegar
800 grams soft brown sugar
1 teaspoon salt.
about 1/2 teaspoon of course ground black pepper (believe me its lovely)
2 tablespoons of freshly chopped thyme.
2 bay leaves.

simmer the chopped onions in vinegar for about 1 hour
then add salt,pepper sugar Bay and thyme. bring to boil then simmer till thick, spoon straight into jars and pop the lids on turn upside down for 5 mins(this creates the vacuum seal) and then you can store for upto 1 year.

lovely with cold meats and even better in a cheese sandwich.

ladydukes

OH
PS
remove Bay leaves before you jar it.
LOL

MrsE_2

Not OS, but I went to a taster evening at a farm the other night & bought some tacklement tomato chutney (& amazing horseradish).

Anyway in Waitrose yesterday the Bay Tree chutneys were 2 for £5, so bought some more, they are lovely.

Icey77

rachelleblondel wrote: »

Has a 2 yr shelf life as long as you sterilize & seal the jars properly. Although it never lasts that long in our house!! Rachelle

How do you seal the jars? I'm guessing I'd sterilize the jars with boiling water?

I'm completely new to this marmalade/chutney lark as you can tell

Thanks Icey x

sheng719

There are ways of sterilising jars for preserves:You can pop them on their own in the dishwasher ( this was a tip from a magazine) or place clean jam jars in the oven at gas 4, 180C, 350F for 20 minutes to sterilise. I've also read somewhere that closing the lid whilst the contents is hot creates a seal...( i'm not sure of this though as another magazine says to let contents cool before closing the lid..)

zippychick

ladydukes wrote: »

Try this one, there no butter in this. so reduces the risk of it separating. really easy too.

2 kgs red onions
750 ml malt vinegar
800 grams soft brown sugar
1 teaspoon salt.
about 1/2 teaspoon of course ground black pepper (believe me its lovely)
2 tablespoons of freshly chopped thyme.
2 bay leaves.

simmer the chopped onions in vinegar for about 1 hour
then add salt,pepper sugar Bay and thyme. bring to boil then simmer till thick, spoon straight into jars and pop the lids on turn upside down for 5 mins(this creates the vacuum seal) and then you can store for upto 1 year.

lovely with cold meats and even better in a cheese sandwich.

Thanks Ladydukes! Sounds lovely and easy. :j How many jars worth would this make? Must ask for some jars on freecycle.

There is a thread about sterilising jars....Here