Red Onion Chutney

The word chutney comes from an Indian word "chatni" which means crushed. Originally the ingredients were ground by hand into a thick, flavorful paste with a mortar and pestle. It was made fresh before each meal and therefore did not require vinegar or sugar to preserve it.

Chutney is an example of South Asian cuisine made from a highly variable mixture of spices, vegetables, or fruit. Its' sweet, spicy, tangy flavors work well with recipes from many other cultures.

During the British Colonial era the soldiers and their families that lived in India learned to appreciate the unique flavors of Indian foods like curries and b. As these soldiers moved from country to country they took their love for chutney with them, introducing it to South Africa, the Caribbean, and their homeland in Great Britain.

Since many of the countries they were sent to didn't have the same fruits, spices, and herbs as those available in India the chutneys began to take on regional flavors as native people and cultures used the ingredients available to them. Over the years the ingredients and flavors of chutney increased until there were almost as many variations of the relish as there were cooks making it.

Chutney pairs well with ham, smoked turkey, and other smoked meats. It also balances the flavors in richly flavored meats like lamb or game meats.

Ingredients:   

•     3 red onions
•     1 red chilli
•     1 sweet red pepper
•     6 tablespoons brown sugar
•     4 tablespoons virgin olive oil
•     2 tablespoons balsamic vinegar
•     2 tablespoons grenadine syrup
•     a pinch of salt
•     1 teaspoon ginger

How To:

Cut the onions, sweet red pepper and chilli into short, thin slices and put them into a pan with the oil.

Add 4 tablespoons of the brown sugar. Cook gently over a low heat for about 30 minutes. Once the onions are dark and sticky, add rest of the sugar, grenadine, salt, ginger and the vinegar, simmer for 10 minutes or so, until the chutney is thick and dark.

Pour the chutney into hot, sterilised jars and let it cool. Ideally, you should leave it for a month or more before you eat it, to mature in flavour.

Enjoy!

• 
• 
• 
• 
• 
• 
• 
•