Onion and sultana chutney recipe
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- Dish type
This onion chutney with sultanas goes well with meats and cheeses. I always make lots of this chutney in the summer to give as Christmas gifts.
22 people made this
IngredientsMakes: 5 small jars, 150 ml each
- 1kg red onions, sliced thinly
- 150g sultanas, rinsed
- 800g sugar
- 2 bay leaves
- 1/2 cinnamon stick, broken into 3-4 pieces
- 6 whole cloves
- 1/2 teaspoon salt
- 250ml dry white wine
- 200ml white wine vinegar
- 8 tablespoons pine nuts
MethodPrep:20min ›Cook:1hr ›Extra time:1hr resting › Ready in:2hr20min
- Put the sliced onions, sultanas, sugar, bay leaves, spices and salt in a stainless steel pot. Mix and let it sit for an hour.
- After the hour, heat the pot and add the wine and vinegar. Bring it to the boil, add the pine nuts and then lower the heat and cook for an hour or until the chutney is thickened.
- While the chutney is cooking, prepare the jars. Wash them and keep them warm. Lay a tea towel on a work surface, and place the warm jars on top. Pour the hot chutney into the jars, filling them to about a centimetre from the top edge. Screw the lids on the jars and wrap each one in a tea towel so that when they are boiling, they don't bump into each other.
- Place the jars in a large pot and cover them with hot water. Bring the water to the boil and boil for 15 minutes. Carefully take the jars out of the pot and let them cool. Check the tops to make sure they are tightly closed. If the tops are slightly bent inwards, they are sealed tightly. Allow to cool and store in a cool, dark place.
To check if the chutney is ready, try this test: Chill a plate in the freezer. Place a small drop of chutney on a cold plate and let it cool for a few seconds. Tip the plate - if the chutney is ready, it will slide slowly down the plate. If not, you will need to cook it longer.
Reviews & ratingsAverage global rating:(5)
Reviews in English (4)
This chutney tasted delicious - but ...you have to simmer it without a lid on the pot! I had put a lid on the pot to save spillage on my hob, so it just wasn't thickening! Once I had realised my mistake it thickened up pretty quickly. It was easy to do and will be wonderful with cold meats at Christmas.-05 Dec 2012
I am absolutely delighted with this recipe! The chutney is quite delicious! It took longer to cook than the hour stated but the end result is superb.-20 Dec 2012
This is a unique and lovely chutney. I will add this to my canning recipes for the future. Thanks for sharing!-05 Oct 2012
Spiced Sultana (Raisin) & Onion Chutney
Food inspires me. I think about it all.the.time. perpetually jotting down ideas and notes for future recipes, testing flavours and combinations and techniques, making things up – mad scientist style – as I go along. Luckily RJ is a willing participant and occasional ring-leader, tasting my creations, discussing over breakfast what we will have or for lunch or dinner, detouring in foreign countries for specific dishes.
All this leads us back [well for this post at least] to a dinner we had at HartsYard a few months ago…
The dishes consumed that evening immediately spurned an obsession with making Oyster Po Boys, but the gorgeous cauliflower puree and spiced sultana sauce that gently cradled the scallop sausages planted a seed for later on. The flavours just sang together, it could have been something to do with the copious amount of butter in the dish but every bite was as intense and round as the last. I needed to re-create the combination at home.
A bit of chopping, some sauteing, a sprinkle of this and that and voila. This Spiced Sultana & Onion Chutney would be an ideal accompaniment to many dishes, however I created it to eat with cauliflower. First roasted cauliflower, then pureed cauliflower mash, then back to roasted, then as soup. It happens. Then cauliflower and sultanas happened again as cake… Think I may need an intervention. But first, some chutney.
- This chutney recipe is like a base, you can make many varieties out of this. Just choose any single veggie like carrot, beetroot, brinjal, ridge gourd, broccoli or even tomato. You can set aside the fried onion mixture. Then add the veggie of your choice and saute well until soft. Blend together. You can check a similar recipe here &ndash Broccoli chutney.
- You can also add some coriander leaves or mint leaves to the pan after the onions are fried. Saute well for few mins.
- In this recipe I have used some peanuts, chana dal & urad dal. You can skip the peanuts and make just with dal. Alternately skip the dals and just use more of peanuts.
Vinegar, Sugar and Spices
Vinegar is one of the most important ingredients in successful chutney-making. This must be of good quality and have an acetic acid content of at least 5%. Malt, distilled malt vinegar (white) or wine vinegar can be used. If you check on the bottle it will usually tell you the degree of acidity. This can range up to 8%. If it doesn’t say, assume it is lower than 5%
Generally whole spices are preferable in chutney-making than ground ones, which can give a muddy appearance to the chutney, although it doesn’t make a lot of difference, if any with dark coloured chutneys.
Heat the oil in a large heavy-based saucepan or preserving pan and fry the black mustard seeds
and fenugreek seeds until they start to pop. Stir in the ground ginger and onion and cook for
5 minutes until the onion is softened.
Add the rest of the ingredients and cook over a low heat until the sugar has dissolved, then bring
to the boil. Reduce the heat again and simmer for 1–1½ hours until thickened.
Remove from the heat, then spoon the chutney into 6–8 sterilised 450g jars and seal. Set aside to
cool completely. Leave to mature in a cool, dark place for a few weeks before eating. The chutney
will keep for up to a year.
Onion and sultana chutney recipe - Recipes
- Serves: 2 cups
- Prep Time: 00:15
- Cooking Time: 00:40
This is a tangy, delicious chutney that goes well in roasted meat sandwiches. If you have an Australian native Lilly Pilly tree in your garden, this is a great way to use the superfood berries. The small-medium pear or round shaped, red/crimson berries are incredibly high in vitamins (extremely high in Vits A & C), antioxidants, minerals, fruit acids, phytosterols and essential fatty acids.
* Please click on the green icon next to the ingredients listed below for extra details and helpful information.
- 320g (3 cups) ripe lilly pilly berries, stems removed and washed
- 1 Tbsp olive oil
- 1 med-lge red onion, finely diced
- 1/3 cup sultanas (organic)
- 3 Tbsp coconut sugar, or a little more to your taste
- 1/2 tsp cinnamon
- 1/2 tsp allspice
- 1/2 tsp fine sea salt
- 1/3 tsp ground chilli, or more to your taste
- 1/3 cup red wine vinegar
Use a small paring knife to cut the berries in half and use the pointed end to flick out the small seed (the pear-shaped berries have smaller seeds than the round ones). Set the berries aside.
Heat a medium saucepan on medium-low heat, then add the olive oil and onion. Cook the onion gently until soft, then add the berries and stir occasionally while cooking for 5 - 8 minutes.
Add the sultanas, coconut sugar, cinnamon, allspice, salt and chilli, and stir through the berry mixture. Add the vinegar and increase the heat to bring the whole mixture to a simmer.
Simmer for 30 - 35 minutes until the liquid has reduced and you have a thick chutney. Adjust the seasonings and sweetness if needed.
Spoon hot into a sterilised jar and seal. Once cooled, store in the fridge for up to 8 weeks.
Sultana Chicken Curry
Chicken breast &ndash 250 gms (diced)
Onions - 2 (chopped)
Ground almonds &ndash 30 gms
Ground cumin &ndash 10 gms
Fresh coriander leaves &ndash 10 gms
Sultanas &ndash 30 gms
Cardamom pods - 3
Garlic&ndash 1 cloves (chopped)
Organic natural yoghurt &ndash 120 gms
Pepper- as required
Salt - as required
Vegetable oil - as required
Connect the power cord to ROBOCOOK and switch &lsquoON&rsquo button. Press TheSaute' Button in front dashboard and wait for 30 secs for the inner cooking pot to get heated up.
Add vegetable oil to the inner cooking pot and let it heat a bit. Add onion and sauté until the onions turn soft.
Now add the rice, required water, salt and allow it to boil. Cover cook for 20 mins until all the water is absorbed.
Check occasionally to prevent over-cooking and once done press cancel. Set aside until you are ready to serve.
Remove the seeds from cardamom pods and discard the husks.
Using a blender grind cardamom seeds, ground cumin, ground coriander, garlic, salt, water to a rough paste.
Clean the pot and press sauté mode. Add the ground paste, turmeric to the inner cooking pot and sauté until the aromas are released.
Now add in the chicken breast and cook for few mins. Add the ground almonds, sultanas, required water and close cook for few mins.
Further add in the yoghurt, salt, pepper and mix well. Once done switch to &lsquokeep warm or off&rsquo mode. Garnish it with almonds and coriander leaves.
Sultana Chicken curry is ready to serve with Rice/Roti.
Explore recipes on the Robocook app!
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Pour into clean sterilized jars, put the lid on and store. It has a long store cupboard life.
- The best way to cook this chutney is in a large non-reactive or stainless steel pan. During cooking, keep an eye on the chutney to make sure it is not burning at the bottom.
- This amount of chutney takes about an hour to cook and fills 6 one-pound (450 g) jars.
- The rhubarb chutney will keep for several months in sealed jars kept in a cool place but it is not necessary to put it in the fridge only once it is opened.
- It is imperative to sterilize jam jars so they are clean and sparkling for the chutney. Unclean jars will reduce the shelf life of the chutney.
- The best way to serve Plopping Away Rhubarb Chutney is alongside cold meats, cheeses, and pies and a star on the Christmas table it is especially good with pork pie and a good British cheeseboard.
Onion and sultana marmaladeOnion and sultana marmalade Photo: Rebecca Hallas Dietary Dairy-free
Roast turkey needs something sweet and, while cranberry sauce is a bit of a must, I had on hand a jar of morello cherries in syrup that went perfectly well. A good chutney is another must, especially eaten with cold turkey leftovers on bread and butter. This fruity, jammy, onion accompaniment is completely delicious and just the thing.
Red Chili Bharta
Chili as a hot ingredient increases tastes of other food dishes. However, in this recipe chili alone is used as the main ingredient of red chili bharta. This is a very easy and simple recipe. Red chili bharta is usually served with ‘panta bhat’ (rice soaked in water) as a new years tradition in Bengali (Bangla speaking people) culture. Red chili bharta is more liked by those prefer hot spicy foods. Particularly, if someone wants to eat soaked rice, this bharta including other bharta items are the perfect menu.
Preparation of red chili bharta is not very difficult, but the use of mortar pestle is recommended for making the paste. The bharta is also needed short cooking after making the paste.
|Preparation time||10 minutes|
|Cooking time||10 minutes|
|Total time||20 minutes|
Ingredients for chili recipes
- 50 gm dry red chili
- 1 onion (medium size)
- 1 tablespoon mustard oil
- 1/2 teaspoon salt
- 1 garlic
Process for chili bharta
- Paste red chili with mortar and pestle.
- Paste garlic and onion.
- Add all ingredients and mix gently.
- Then add mustard oil to the mixture.
- Put the mixture into a pan and cook for 10 minutes with low heat.
- Transfer the red chili bharta in a serving dish.
- Hot red chili bharta is ready.
If you like my bharta recipes please share my bharta recipes with your family and friends.
I love to cook and like to share my delicious food recipes with my beloved friends.