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Onion Chutney

Chutneys are an important part of traditional Indian culinary traditions, where they are made to accompany a variety of dishes. Onion chutney is a type of chutney that uses onions as its primary base ingredient. The word chutney is an English interpretation of the Indian word “chatni”, a term that is used to identify a sweet, strong sauce, much like relish. Make this delicious onion chutney that’s perfect to serve with many meals. I really like this Onion Chutney as a perfect complement to a special cheeseboard. Chef Ravi

Onion Chutney
Onion Chutney
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Chutneys are an important part of traditional Indian culinary traditions, where they are made to accompany a variety of dishes. Onion chutney is a type of chutney that uses onions as its primary base ingredient. The word chutney is an English interpretation of the Indian word “chatni”, a term that is used to identify a sweet, strong sauce, much like relish. Make this delicious onion chutney that’s perfect to serve with many meals. I really like this Onion Chutney as a perfect complement to a special cheeseboard. Chef Ravi
Servings
4 people
Servings
4 people
Onion Chutney
Onion Chutney
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Add to Shopping List
This recipe is in your Shopping List
Chutneys are an important part of traditional Indian culinary traditions, where they are made to accompany a variety of dishes. Onion chutney is a type of chutney that uses onions as its primary base ingredient. The word chutney is an English interpretation of the Indian word “chatni”, a term that is used to identify a sweet, strong sauce, much like relish. Make this delicious onion chutney that’s perfect to serve with many meals. I really like this Onion Chutney as a perfect complement to a special cheeseboard. Chef Ravi
Servings
4 people
Servings
4 people
Ingredients
Servings: people
Units:
Instructions
  1. Chop onions finely, add all ingredients & mix well. Cut your onions and chilli finely, and put them into a pan with the bay leaves and oil. Cook gently over a low heat for about 20 minutes
  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.
  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 flavor.
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