Creating in the Kitchen: Quick Red Onion Chutney



Hello!

Welcome to Creating in the Kitchen, brought to you by The Project Bag; that is to say, brought to you by me, Gemma.

This week I'd like to share a speedy red onion chutney recipe with you.  It requires just 3 ingredients (and maybe some goggles if you're sensitive to crying over onions!); it's quick to make, quick to "mature", and scrummy with all sorts of treats! 

Ingredients:
7 medium sized red onions
250g caster sugar (you may need to add 50g more later)
2x 350ml bottles red wine vinegar

Equipment:
Chopping board
Sharp knife
Deep stock-pot or saucepan (preferably non-stick) with lid
Wooden spoon
Ladle *optional - the spoon will suffice but it's easier to use a ladle to fill the...
Glass jars - this recipe fills approximately 5 jam jars
Oven
Hob
Apron * again, up to you - depends if you like to live on the wild side!
Goggles * if you're a total cry-baby like me!
Oven gloves

Let's get started!



Step 1:  Pre-heat the oven to 200C.  Thoroughly wash your hands, then wash the glass jars and lids in hot soapy water.  Turn upside down on a clean surface to drain. 



Step 2:  While the jars are draining, remove the skins from the onions, and slice thinly.













Step 3:  Heat the pan gently, then put in the onions, covering with enough of the sugar to just coat the onion pieces.  Allow to heat, stirring, until the onions have softened and started to caramelise. 



Step 4:  Pour the red-wine vinegar into the pan, until it just covers the onions.  Allow the liquid to be absorbed a little (10m or so over a medium heat).


Step 5:  Place the cleaned and drained jars upright on a clean baking sheet, lids off, and place into the oven to heat to sterilise while you complete the next step:




Step 6:  Over a mid-to-low heat, gradually add the caster sugar, a little at a time, stirring it into the onion and red-wine vinegar mix, until the mixture has thickened.



Step 7:  Remove the jars from the hot oven, keeping them on their tray, and spoon the chutney into the jars straight away, putting the lid on immediately after having filled a jar, to ensure that it remains sterile.

Step 8: Wipe the outsides of the jars with a damp cloth to remove any residue.  This is best done straight away or else it will go sticky and refuse to come off.

Now the rest is up to you!  At the very least you should stick a label on them with a date of production, but you could use fabric squares with elastic to create a cute jar topper, or even decorate plain white stickers with pretty motifs to go with the contents of the jars.

You need to store them in a cool dark place and, while the chutney can be used immediately it has cooled if you just can't wait, I'd suggest giving it 4 weeks to mature.

I hope you've enjoyed this, do let me know your thoughts and if it works for you!

Gem xx


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