What do you eat onion chutney with?

Chutneys are ideal to be used alongside curry dishes . Fruit and onion based chutneys add amazing flavours to Indian dishes, especially to the side of a fiery Mandra Curry! There's nothing nicer than indulging in some cheese and biscuits with a spoonful of chutney to dip them into.

What is the best vinegar to use for chutney?

Vinegar used in making chutney must be good quality and have at least 5% acetic acid content. Any good brand white, malt, wine or cider vinegar should possess the correct qualities. Brown sugar is used for darker coloured chutney but where a lighter colour is required granulated sugar is recommended.

What is chutney and how do you eat it?

Chutney is a condiment or spread made from chopped fruit cooked with vinegar, spices and sometimes sugar, that can be served fresh or preserved . It's often associated with Indian cuisine.

What do people use chutney for?

Many Indian recipes are not considered complete without chutney to accompany the meal. Chutneys can be served as a dipping sauce for naan, a condiment for different curries, an accompaniment to the popular street food dabeli, or even as a spread on toast to add bursts of concentrated flavor .

Do you eat chutney cold?

Typically, you would serve chutney when it has been set to room temperature, this is where the condiment is the best performing. We now know that chutney does work well with hot food, but pairing it with cold food can satisfy pretty much anyone .

What the heck is chutney?

Chutneys are a condiment used in South Asian cuisine. They can be made as a tomato relish, a ground peanut relish, yoghurt, curd, or mint dipping sauce. They contain spice and vegetable or fruit mix.

It helps decrease blood sugar levels, promote insulin secretion, and also aid with digestion . Garlic Chutney Benefits: It's easy to partake in a healthy diet when you're fond of Garlic chutney. Its indulgent flavours also contain a variety of nutritional properties.

How to tell when chutney is done?

If the chutney immediately fills the channel it is not the correct consistency yet, but if the channel is still visible after 2 seconds then the right consistency has been reached.

What if my chutney is too runny?

If the chutney is too runny then in our opinion the best solution is to put it into a pan and bring it back to the boil, then simmer rapidly until it is the required thickness . If you can do this in a couple of deep frying pans (not aluminium) then it should help to speed up the process.

Why is my chutney sour?

If you made a double quantity it may take longer for the acid in the vinegar to mellow , unless you used a particularly wide pan that would help the vinegar to evaporate more easily. So it is worth tasting the chutney before you transfer it to jars, to make sure that the mixture is not too acidic.

Do you eat chutney hot or cold?

Chutney is usually served at room temperature as a condiment.

What is chutney called in America?

Relish . Chutney and relish are two popular condiments, and the names are often interchanged. The confusion is understandable because chutneys can be savory, and relishes can be sweet. In general, chutneys have a chunky spreadable consistency much like a preserve and are usually made with fruit.

Does chutney go with cheese and crackers?

Whether in sandwiches, an ingredient in cooking, even on a pizza; the flavours of cheese balances so well when perfectly partnered. There is no better pairing in our view than cheese and crackers with chutney (and relish too of course).

What cheese to eat with chutney?

Cheese and chutney pairing ideas work well with medium-hard, aged cheese like Cheddar, Pecorino or Gruyere .

Apple and Caramelized Onion Chutney (2024)

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This apple and caramelized onion chutney has become a family favorite.

I didn’t grow up with chutney, but have come to love it as an adult. Enjoying chutney served in Indian restaurants was my first step. Then I bought chutney in jars to eat with home-cooked meals, and now I’ve moved onto homemade versions – definitely the best!

My first effort was a traditional tomato chutney from Madhur Jaffrey, whose Indian recipes (and cookbooks) are out-of-this-world. Encouraged by how wonderful fresh chutney tastes, how little effort it takes, and how versatile it can be, I ventured into new ingredients and combinations. Soon, I was using chutney in the most unexpected ways.

Re-reading that first paragraph makes me smile. It almost sounds as if I’m describing my spiral from a gateway drug to addiction. Of course that’s not true; this delightful condiment may be hard to resist, but it’s hardly illicit or problematic. So don’t worry – I won’t lead you down a garden path to doom.

In any event, you can tell why, when our host, Liz, chose apples for this month’s Progressive Eats theme, my thoughts turned to chutney.

The consistency of chutney can be as thick as jam or slightly looser, like homemade cranberry sauce. It need not be incredibly spicy, but it shouldn’t be sweet.

What is Chutney?

My favorite chutneys use a variety of ingredients to provide a flavor best described as complex – aromatic and a bit sweet, with a spicy edge. The spices should meld together so that you probably can’t discern what each one adds, but you can definitely tell that there are several in the mix.

This apple and caramelized onion chutney combines elements of a traditional chutney with two of my favorite ingredients not typically found in chutney: slowly caramelized onions and spicy Dijon mustard.

The inspiration for it was a mango chutney from Epicurious, reprinted from a book on small batch preserving by two Canadian home economists. Although the authors of that recipe sound less like Southeast Asian food experts than home ec teachers from a Simpsons’ episode, they created a nice sweet-and-spicy combination that I tried to replicate with different ingredients.

Tart apples and slowly caramelized onions are a match made in heaven. Add mustard and the spicy notes from curry and you’ve got a condiment that is irresistible in my book. I like this chutney with brie cheese on bread, or with poached or simplysautéed chicken or fish.

What is Curry Powder?

Curry powder is not a single spice, but a combination of many – and which spices are contained in any particular curry and how hot the curry makes your food make all the difference in the taste of the dish. I used a half-and-half combination of Sharwood’s mild and hot curry powders in this chutney. That particular brand contains many spices in both the mild and hot versions: coriander, turmeric fenugreek, cumin, mustard powder, red pepper, salt, cayenne, garlic, cinnamon, clove and ginger as well as onion and fennel.

How to Make Apple and Carmelized Onion Chutney

The process of making this apple and caramelized onion chutney is simple.

First you caramelize the onions.

When they are done, toss the onions in a large pot and add chopped apples, sugar and apple cider vinegar.

Then mix them up all those ingredients and bring them to a boil.

Let them simmer.

And just before the chutney finishes cooking, add the spices and lemon juice.

To see how easy this recipe is to make, check out the video:

Apple and Caramelized Onion Chutney

A sweet-and-spicy condiment that is a beautiful addition to any Indian dinner, or as an appetizer, served with cheese or without, on bread or crackers. Also delicious on potato latkes.

CourseSide Dish

CuisineAmerican

Prep Time 30 minutes

Cook Time 1 hour 30 minutes

Total Time 2 hours

Servings 8 servings

Ingredients

1poundonionsquartered and thinly sliced, 2-3 medium
2tablespoonsoil or butter or a combination
1poundtart applessuch as Granny Smiths (2-3 medium), peeled, cored, and cut into small pieces
1cupgranulated sugar
1/3 cup+ 2 tablespoons apple cider vinegar
2tablespoonsgrated or finely minced fresh ginger
1tablespoonfresh lemon juice
1 1/2teaspoonscurry powder
1/2teaspoonsalt
1/2teaspooncinnamon
1teaspoonDijon mustard

Instructions

Caramelize the onions in the fat (oil, butter or combination). Deglaze the pan with 2 tablespoons of the cider vinegar and pour the onions and the deglazing liquid into a large, heavy enamel or stainless steel pot.
Add the apples, sugar, ginger, and the rest of the cider vinegar. Mix all the ingredients and bring them to a rolling boil over high heat. Lower the heat and simmer the mixture, uncovered for 20 minutes, stirring every few minutes.
Add the lemon juice, curry powder, alt, cinnamon and Dijon mustard. Raise the heat slightly and continue cooking at a high simmer for another 5 minutes.
Let the mixture cool before putting in an airtight container. The mixture should be kept refrigerated and is best eaten cold. Will last for weeks (or longer) refrigerated.

Recipe Notes

The apple and onion pieces will not generally get smaller during cooking, though the apples do soften and a few may break up as you stir the chutney. If you prefer your chutney smooth, chop the apple and onion into smaller pieces. Do not use a cast iron pot (except one that is enamel-coated) after you mix in the vinegar. Cast iron does not react well to acidic ingredients.

The preparation time does not include time for chilling the chutney. It should chill down in the refrigerator after 1-2 hours if you use a wide, low container.

Apple Recipes

Savory Dishes:

Apple and Pecan Stuffed Pork Chops from Never Enough Thyme
Apple-Cheese Spread from All Roads Lead to the Kitchen
Apple Chutney from Mother Would Know
Savory Apple Cheddar Bread Pudding from Stetted
Tsunth Monji – Green Apple Fritters from Spiceroots

Sweet Dishes:

Apple Butter Coffee Cake from Pastry Chef Online
Hot Buttered Rum Apple Pie with Cheddar Crust from The Wimpy Vegetarian
Apple Streusel Cake with Yogurt Cream (Gluten-Free) from Jeanette’s Healthy Living
Homemade Pink Applesauce (Gluten-Free) from The Heritage Cook
Hubba Hubba Apple Cake from The Food Hunter’s Guide to Cuisine
Maple Glazed Apple Tart from That Skinny Chick Can Bake
Maple Roasted Apple Butter with Bourbon from Creative Culinary

Apple and Caramelized Onion Chutney (12)

Progressive Eats isour virtual version of a Progressive Dinner Party. As I’ve already mentioned, this month’s theme is a Kebab Fest. We arehosted by Liz Bergwho blogs at That Skinny Chick Can Bake. We hope you’lljoin us and make something unique and delicious inspired by our kebab theme.

If you’re unfamiliar with the concept, a progressive dinner involves going from house to house, enjoying a different course at each location. With Progressive Eats, the host for the month choses a theme. Then members take the theme and run with it, sharing recipes suitable for a delicious meal or party. You can hop from blog to blog to check them out.

We have a core group of 12 bloggers. To see our upcoming themes, please check out the schedule atCreative Culinaryor contactBarbfor more information.