Daisy's mum Posted February 29, 2008 Share Posted February 29, 2008 Hi there Has anyone got a recipe for a sort of caramelized red onion relish/chutney. The sort of yummy stuff that is good with cheese or ham? Thank in advance Julie x Quote Link to comment Share on other sites More sharing options...
Guest Posted February 29, 2008 Share Posted February 29, 2008 not a red onion chutney but it does have onions in. My friend made this for me for Christmas and it was gorgeous on cheese sandwiches. I've just got the recipe from her so I can make some more. http://www.deliaonline.com/recipes/christmas-chutney,1232,RC.html Quote Link to comment Share on other sites More sharing options...
Daisy's mum Posted February 29, 2008 Author Share Posted February 29, 2008 Thank you Poet, that sounds really yummy, I will certainly try it. I bought some caramelized red onion relish from Morrison's best range ages ago which was really nice but rather runny, kept running down your chin I have not seen it since so thought I might have a go at making some! Julie x Quote Link to comment Share on other sites More sharing options...
Guest Posted February 29, 2008 Share Posted February 29, 2008 you're welcome, I'm pondering whether to substitute the dates for sultanas as I don't really like the texture of dates and I'm not sure how readily available they are this time of year. I think sultanas will be okay Quote Link to comment Share on other sites More sharing options...
moochoo Posted February 29, 2008 Share Posted February 29, 2008 I do a very quick easy version. Slice 2 onions thinly and slowly fry in an oil of your choice. Once they're starting to turn translucent add a good tablespoon of sugar and continue to fry until they're turning brown. At this point add some cheap balsamic vinegar, a good glug and simmer until sticky. Allow to cool and eat! Quote Link to comment Share on other sites More sharing options...
Christian Posted February 29, 2008 Share Posted February 29, 2008 My friend gave me Delia's Christmas chutney last year and the year before. You wouldn't know there were dates in it Poet. You have to leave it for a month before eating and the longer you leave it the better. 3 months at least I would recommend, the flavour changes completely. This chutney is nice with poppadoms too. Quote Link to comment Share on other sites More sharing options...
BeckyBoo Posted February 29, 2008 Share Posted February 29, 2008 I do a very quick easy version. Slice 2 onions thinly and slowly fry in an oil of your choice. Once they're starting to turn translucent add a good tablespoon of sugar and continue to fry until they're turning brown. At this point add some cheap balsamic vinegar, a good glug and simmer until sticky. Allow to cool and eat! That sounds nice, I've been inspired by Poets Mothers Day presents and was wondering how I can get hold of ingredients AND make the chutneys / pickles/ biscuits / cakes etc in one day - I might try a little of this in a small pot for MIL, she likes that sort of thing. (if any escapes OH that is ) Mrs Bertie Quote Link to comment Share on other sites More sharing options...
Guest Posted February 29, 2008 Share Posted February 29, 2008 You wouldn't know there were dates in it Poet...: My friend gave me a jar for Christmas and you're right, I didn't realise there were dates in it until she sent me the recipe. I've e mailed her to ask if she substituted the dates because I'm sure I saw the odd cheeky sultana in there I want to do exactly what she did because it was so scrumptious! I'm also going to make it for Christmas presents this year but not for my friend, for obvious reasons. I'll have to be a bit more creative with what I make for her Quote Link to comment Share on other sites More sharing options...
Christian Posted February 29, 2008 Share Posted February 29, 2008 Try the mince meat recipe by Xraylady. It contains no fat - just lots of booze - and last for years! It is really very good and festive! Nana's Fatless Mincemeat. 3/4 pint cider 1lb dark soft brown sugar put into large pan - heat gently until sugar dissolves. 4lb apples peel,core,chop. Add to pan. 1 tsp mixed spice 1 tsp cinnamon 1 lb currants 1 lb raisins 4oz glace cherries (chopped) 4oz blanched almonds (chopped) 4oz mixed peel (optional) Rind (grated) & juice[/color] of 1 lemon stir these into the pan. Bring sl..(obscured by stain) ..the boil stirring all the time. L..(obscured by stain)..heat, 1/2 cover with a lid & simmer 30 mins until mixture is a soft pulp. Remove from heat & leave to get COMPLETELY COLD. 1/4 pt brandy/rum/sherry Stir one of these in .. (obscured by stain).. wish. Put in clean dry jars. I will leave you to try & fill in the gaps - a little mystery adds to the flavour! (I had to convert the lot into US measures & make my own mixed spice and mixed peel so no complaining in the ranks about a few food encrusted gaps ) BTW I find I have to simmer for about an hour -but this could be because we are at high altitude - just keep going until you have a soft pulp. I also interpret the 1/4pt of spirits fairly generously (oh alright- very generously) Slosh in as much as you want, it can't hurt! I boil the jars to sterilise them & fill very full, excluding air bubbles. Then they keep FOREVER, well, at least 3 years! Here are a few I prepared earlier Quote Link to comment Share on other sites More sharing options...
Los Tres Pollos Posted March 4, 2008 Share Posted March 4, 2008 Not a chutney but I make this Red Onion Jam, goes very well with cheese, pork, lamb, venison well most meats really, also went very well with spanish style ham croquettes (not potato) I made. This was the recipe I found but usually make half the batch by halfing the quantities. Very easy to do, must be if I can do it Aldi sell bags of red onions very cheaply and red wine too. Red Onion Jam Ingredients 20 red onions, finely sliced 1 bottle Red wine 180ml red wine vinegar 350g demerara sugar 125ml port Method 1. heat a large saucepan and add the onions. Let them gently sizzle for a moment before pouring in the red wine and red wine vinegar. 2. Bring to the boil and stir in the sugar. Boil the mixture until the liquid has almost reduced completely - this should take 1 - 2 hours, depending on how wide the pan is. By now the onions will be soft and stained a deep claret colour and any remaining liquid will be thick and syrupy. 3. Stir in the port and reduce the temperature to low to stop the onion mixture from catching. Stir the pan regularly at this stage. Continue cooking until the liquid has almost evaporated and remove the pan from the heat. 4. Reserve enough jam for the meal and cool the remaining mixture before transferring to sterilised jars. Quote Link to comment Share on other sites More sharing options...
Lesley Posted March 4, 2008 Share Posted March 4, 2008 That sounds yummy - I should have enough of our red onions left...... Quote Link to comment Share on other sites More sharing options...