Monday, June 25, 2012

 Onion Chutney !!

We are awash in onions, and there are more to come. We have been grilling them, sauteing them, and broiling them. It's time to preserve some for later. One of my favorite recipes comes from one of my favorite books, The Herbal Pantry, by Emelie Tolley and Chris Mead. I have found their Tomato Chutney recipe works just great with onions instead of tomatoes. Sweet and spicey and tangy, and the galoot loves it.

3 lb. onions, chopped - whatever you have; this time I used Siskiyou Sweets and Red Bottle
1 c brown sugar
1 c cider vinegar
1 large red pepper, chopped
1 large tomato, coarsely chopped
4 garlic cloves, minced
2 T fresh ginger, grated
1/2 c cranberries
2 jalapeno peppers, seeded and chopped
1 tsp cumin seeds
1 tsp mustard seeds
1 tsp salt

Place all ingredients in a large non-aluminum saucepan, and cook over medium heat, stirring, until the sugar is dissolved. Continue to cook, stirring occasionally, until the mixture thickens, about 30 min.

Sterilize the canning jars by boiling them for 10 mins. Separately, cover the jar tops and rubber rings with water, bring to a simmer, and turn off the heat. Let the jars and tops sit in the hot water until you are ready to use them, then drain them on a clean towel.

Fill a large pot half full with water and bring to a simmer. Ladle chutney into jars, leaving some space at the top. Lower the jars into water and add more boiling water if needed to cover the jars by 1 in. Cover and bring to a boil for 15 mins. To test for a safe seal, lift the jar by the lid only. If the lid stays on, it is safe to put that jar on the shelf for up to 4 mos. 

If not, eat now!  Open jar will keep well in the refrigerator for a week or so.  Chutney is an excellent accompaniment to meats, but also is wonderful on sandwiches and veggies.

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