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Grow all you can eat on your own allotment.
grow your own
20:32, 10th May 2014
Smallholding for Sale in North Devon
Three bedroom detached house in 18 acres for sale - North Devon, UK
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Nettles
Find out more about nettles - how to benefit from them and how to get rid of them
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Making Nettle Beer
Find out how to make your nettle beer
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How to Make Sloe Gin
Find out how to make your own sloe gin
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14:40, 13th Apr 2012
Grow Your Own Chilli Peppers
Find out how to grow your own chilli peppers
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13:33, 16th Mar 2012
Home Beekeeping
Find out more about keeping bees in your garden for honey
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Storing Apples
Find out how to store apples
fruits
13:23, 28th Jul 2011
Make Caramelised Onion Chutney
Make a delicious caramelised onion chutney
Make Caramelised Onion Chutney
preserving | vegetables | grow your own | recipesIf pickled onions are not your thing, but you want to preserve some of your onion crop, a delicious caramelised onion chutney is a definite winner. It's easy to make, keeps for months if left somewhere cool and dark, and it tastes great whether mixed into gravy, eaten on the side with meat dishes, or with barbecued food.
Caramelised onion chutney and relish is now available in all the major supermarkets and many other stores (see Tesco Finest relish above), but homemade always tastes better and is much much cheaper.
Caramelised Onion Chutney
Onion chutney requires only a few ingredients - onions of course (any will do, but red onions give the nicest colour and sweet taste), a vinegar - sherry, red wine, or balsamic are all ideal, and brown sugar, together with some bay leaves and peppercorns for flavour.Chop 6 large onions as coursely or finely as you like and heat with a small amount of sunflower oil in a stainless steel pan until they are soft. Add 3 cups of your chosen vinegar (or a mixture of vinegars) and 3 cups of brown sugar, and drop in a couple of bay leaves and 15-20 crushed black peppercorns. Bring the mixture to the boil and then simmer gently for 1 to 1 1/2 hours until the onions have gone translucent and all the liquid has evaporated.
Pour the hot mixture straight into small (200g) sterilised jars, seal, and store somewhere cool and dark or in the fridge. The chutney should keep for at least 6 months. To ensure the chutney can keep even longer (1 year plus), put the sealed jars in boiling water and simmer for 15 minutes. Line metal jar lids with greaseproof paper to protect them from the vinegar in the chutney.
Chutney should be left for 4-6 weeks to mature allowing all of the wonderful flavours to develop and mix.
Chutney Recipe Variations
Additional ingredients can be added to this recipe according to your personal taste. A couple of garlic, cumin, thyme, redcurrant jelly, cloves, sultanas, mustard, apple, and tomato puree all work well. Add a tablespoon of cornflower to thicken up the chutney if desired.Here are some links to onion chutney recipes online:
Tangy Onion Chutney - BBC Goodfood Magazine.
Traditional Onion Chutney - Recipe Zaar.
Indian Onion Chutney
Onion Chutney Recipe - Belly Bytes
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Article Published: 08:33, 22nd May 2010
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