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.
コメント