Onion Chutney
This requested recipe of thick sauce is usually served with variety of dishes such as Indian curry, naan and paratha breads, samosa, and rice.
I made this for some guests to serve it with cheese and crackers.
Sterilize a jar in boiling water. Fill the jar while the chutney is still hot and close the lid. Turn the jar upside down and keep it in a cool place. This creates vacuum state, and it can be preserved for few months.
A slightly sweeter taste is recommended, so add some sugar. Honey could be fine too. Recipe by Plabar
Onion Chutney
This requested recipe of thick sauce is usually served with variety of dishes such as Indian curry, naan and paratha breads, samosa, and rice.
I made this for some guests to serve it with cheese and crackers.
Sterilize a jar in boiling water. Fill the jar while the chutney is still hot and close the lid. Turn the jar upside down and keep it in a cool place. This creates vacuum state, and it can be preserved for few months.
A slightly sweeter taste is recommended, so add some sugar. Honey could be fine too. Recipe by Plabar
Cooking Instructions
- 1
Prepare the onion, the coriander and the lemon. I forgot the lemon in the photo.
- 2
Chop onion roughly, and coriander into 1 cm length. Squeeze the lemon.
- 3
Heat vegetable oil in a frying pan.
- 4
Stir-fry the onion for 5 to 8 minutes over medium heat until brown.
- 5
Mix coriander with the ☆ ingredients. If you like a spicy one, add 1/2 teaspoon of cayenne paper too.
- 6
Simmer it slowly over low heat after adding the lemon juice and sugar. The liquid evaporates quickly over high heat and makes it difficult for the sauce to thicken.
- 7
Once the onion is translucent and most of the liquid has evaporated, it's done. Mixing in 1 scant teaspoon of black sesame is also delicious.
- 8
It goes well with curry, samosa, naan and paratha breads, and also with baked breads, cheese, crackers...This is a highly versatile chutney.
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