Red Onion Chutney and Marmalade Recipes

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

Ok, going to make this as I liked the simplicity of the cooking involved. Now was going to spice it up a bit, add some garlic, a pinch of chilli, couple tbspns of olive oil. I have rum or beer - could/should i add either of those?

zippychick

i made this and it isnt very good? Just like buttery onions. You can see the butter now it's set - very offputting.

Knew, i took the shortcut, it didnt work!

minimooch

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

Do people think this would work using 450 mls cider vinegar + 50 mls malt as I don't have red wine vinegar but I do have a nearly full bottle of the cigar vinegar that needs using.

Thanks

nopot2pin

zippychick wrote: »

i made this and it isnt very good? Just like buttery onions. You can see the butter now it's set - very offputting.

The recipe I use for red onion marmalade, has butter, sugar, red wine, and red wine vinegar added.
It is very tasty.
But I agree, the butter set, in the jars is very off putting to the final product.
I wondered, if using veg oil/olive oil would solve the problem ?
I will try it next time I make it... but I have a few jars to get through first

zippychick

nopot2pin wrote: »

The recipe I use for red onion marmalade, has butter, sugar, red wine, and red wine vinegar added.
It is very tasty.
But I agree, the butter set, in the jars is very off putting to the final product.
I wondered, if using veg oil/olive oil would solve the problem ?
I will try it next time I make it... but I have a few jars to get through first

it was gross! I left it in the jars for months, and now it is still as gross as when i first made it!:o

nopot2pin

zippychick wrote: »

it was gross! I left it in the jars for months, and now it is still as gross as when i first made it!:o

Oh no
It is so annoying making something like that, and it doesnt taste how you want it to. I made a beetroot and orange chutney, which was ok, but deffo not what I was expecting.

I can dig out my recipe for red onion marmalade if you want to try that ?
It is lovely Even if I do say so myself


Edit... To add link, as I have previously posted in the preservers thread

MrsFraggle

First time I made it, I followed on on BBC good food which had butter in it. It was ok but you could see the butter running through it.
Last time however I made this one

http://www.self-sufficient.co.uk/Make-Caramelised-Onion-Chutney.htm

and its yummy

nuttybabe

Hi

I was wondering if this sounds like a good receipe for red onion chutney as I dont seem to have all of the ingredients for any of the receipes on here!

red onions
tin chopped toms
red wine
vinegar from pickled onions
brown sugar

also would i just be able to bung it all in the slow cooker all day for it to thicken?

thanks

jetgallyw

i have made myself a huge vat of caramelised red onion chutney using red wine vinegar, balsamic vinegar and brown sugar. I have ended up with a very vinegarry tasting runny chutney!! How do i make it thicker and sweeter and less vinegarry? Shall i add more sugar and reduce down? Any tips or advice will be appreciated - seems to be a shame to waste it all!!

Gigervamp

Yes, I think I'd add some more sugar and then reduce it some more.