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Writer's pictureEco-Logic Resort

Easy Caramalized Onion Chutney

Updated: Sep 18, 2020


Most people know chutney as a condiment made with fruit, but the onion chutney we serve as a spread with our flatbread is a big success and loved by many. A sweet, sticky and slightly spicy chutney for you to make.



 

ONION CHUTNEY

Prep time: 10 minutes - Cook time 60 minutes - Makes 6 small jars


INGREDIENTS

  • 3 tbsp vegetable oil

  • 1.5 kg onions

  • 300 gram dark sugar (we use sugarcane sugar)

  • 200 ml vinegar

  • 3 garlic cloves

  • 1 tablespoon mustard

  • ¼ teaspoon Thai chilies

EQUIPMENT

  • Heavy based saucepan

  • Wooden spoon

  • Blender/hand blender

  • Airtight Jars for storage

PREPARATION

  • Peel and slice the onions thinly

  • Crush the garlic gloves

  • Crush the chilies

  • Sterilize your jars

METHOD

  • Heat the oil in the saucepan and gently fry the onions over a medium-low heat for 30 minutes, stirring regularly. The onions should be softened but not browned, and reduced by about half.

  • Stir in 3 tablespoons of sugar, increase the heat, and cook for ca. 10 minutes, stirring occasionally, until the onions are just starting to color. Lower the heat, then add the remaining sugar, ½ teaspoon salt and all the other ingredients.

  • Simmer, uncovered, so it bubbles gently on a medium-low heat for 30 minutes, or until the chutney has reduced and thickened to a dark caramel color, stir occasional. Make sure the chutney is not sticking to the bottom of the pan.

  • Test if the chutney is ready: drag a wooden spoon across the bottom of the pan – it should take a few seconds for the chutney to re-cover the bottom of the pan.

  • Spoon the hot chutney into cooled, sterilized jars

The chutney will keep for up to 6-12 months.


 

This recipe is made at the @THEFOODFORESTKITCHEN, the slow food restaurant of @ECOLOGICTHAILAND.


Come and taste the wonderful homemade, fresh, organic food and drinks, while you enjoy the view over the rain forest and valley!


A MEAL WITH A VIEW.


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