| Author |
Farm Kitchen:  Onion Chutney  |
|
|
belvederebabe
Farmgirl in Training
21 Posts
susan
great yarmouth
Norfolk
United Kingdom
21 Posts |
 Posted - Jun 21 2006 : 09:56:01 AM
|
Hi I am new to this forum so I would like to say hello to you all out there.
My problem is that I am trying to find out a way to use up a large sack of onions up. I have been trying all over to find some recipes for onion Relish and Onion Chutney as I would like to make some of these to give as gifts for Christmas. has any kind person got a recipe or two that I could use. I live in the UK by the way so am limited to some ingredients that you might have in other parts of the world.
Thanks, Swampie Sue
|
|
|
belvederebabe
Farmgirl in Training
21 Posts
susan
great yarmouth
Norfolk
United Kingdom
21 Posts |
Posted - Jun 21 2006 : 09:57:51 AM
|
| Sorry meant Belvedere Babe, so many names, so many different forums. |
 |
|
|
Aunt Jenny
True Blue Farmgirl
11381 Posts
Jenny
middle of
Utah
USA
11381 Posts |
Posted - Jun 21 2006 : 10:06:04 AM
|
I just want to welcome you Sue!! I hope someone has a recipe...onion chutney sounds wonderful! Have you thought of drying some of the onions? They dry beautifully and are so useful to have on hand when dry. I do some up each year.
I am glad you found us..I hope someone has a great recipe for ya!
Jenny in Utah
Inside me there is a skinny woman crying to get out...but I can usually shut her up with cookies
http://www.auntjennysworld.blogspot.com/ visit my little online shop at www.auntjenny.etsy.com |
|
|
|
Juliekay
True Blue Farmgirl
237 Posts
237 Posts |
Posted - Jun 21 2006 : 11:36:49 AM
|
| Sue, welcome! I had a wonderful caramelized onion spread in a gift basket one time. It was so good spread on french bread and baked. I think it had some garlic and brown sugar thrown into it too. Really yummy. |
|
|
|
JudyBlueEyes
True Blue Farmgirl
657 Posts
Judith
Spokane
Washington
USA
657 Posts |
Posted - Jun 21 2006 : 12:15:17 PM
|
Hi, Sue, I have a recipe for a sage and onion jam that is to die for. It is at home; I am at work. I'll write myself a note to post it this evening. And welcome! Judy
The Rooster crows, but the Hen lays the egg. ~ Texas Proverb |
|
|
|
Mumof3
True Blue Farmgirl
3890 Posts
Karin
Ellenwood
GA
USA
3890 Posts |
Posted - Jun 21 2006 : 12:53:12 PM
|
Welcome to the forum Sue. I found these 2 recipes at allrecipes.com
I hope that you can use them. They sound fabulous!! One is for a pie and the other for a relish.
http://pie.allrecipes.com/az/VidlininPi.asp
http://sidedish.allrecipes.com/az/87077.asp
By the way, have you heard of the Herod's Temple man in Needham? I was there this past April. His model of the temple is amazing. His name is Alec Garrard, and he has been working on it for 26 years!!
Glad to have you here!
Karin |
|
|
|
JudyBlueEyes
True Blue Farmgirl
657 Posts
Judith
Spokane
Washington
USA
657 Posts |
Posted - Jun 21 2006 : 8:36:04 PM
|
Hi, Susan, Found the recipe:
I realize you're in the UK - Certo is a brand of pectin we have over here. I hope you can make the conversions, if you decide to make this. It is great with meats, or with cheese in a sandwich...and even though it says red onion, I have made it with yellow or white onion with no ill effects. Good luck! Judy
Certo Red Onion Jam
Makes about 7 – 1 cup jars of jam
3 cups prepared red onions (buy about 1-1/2 lb. red onions) 1-1/2 cups apple juice
3/4 cup red wine vinegar 1-1/2 tsp. rubbed sage 1/2 tsp. pepper
5 cups granulated sugar, measured into separate bowl
1/2 cup firmly packed light brown sugar
1/2 tsp. butter or margarine 1 pouch CERTO Fruit Pectin
BRING boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain jars well before filling.
PEEL, quarter and thinly slice onions. Measure exactly 3 cups prepared onions into 6- or 8-qt. saucepot. Add apple juice, vinegar, sage and pepper; mixl well.
STIR sugars into prepared onion mixture in saucepot. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in pectin. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
LADLE immediately into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)
The Rooster crows, but the Hen lays the egg. ~ Texas Proverb |
|
|
|
belvederebabe
Farmgirl in Training
21 Posts
susan
great yarmouth
Norfolk
United Kingdom
21 Posts |
Posted - Jun 22 2006 : 05:32:16 AM
|
Hi
Thank you all for your lovely welcome and replies, I shall certainly use your recipe Judy, I assume CERTO Fruit Pectin is much the same as the pectin we can purchase in this country, though I have yet to find out where. I wonder if it will work with white onions, I can try with the onions I have and try it with red onions as well. I will try your recipe Karin, when I have a little more time when I have a little more time. Sorry have not heard of Herod's Temple. Is it in Norfolk? Meanwhile if anyone else has any other onion chutney, or relish would love to hear from you. |
|
|
|
blueroses
True Blue Farmgirl
1323 Posts
Debbie
in the Pandhandle of
Idaho
USA
1323 Posts |
Posted - Jun 22 2006 : 09:56:18 AM
|
Hi Susan,
Welcome to the forum. Will be happy to get to know you.
Judy,
Just printed off your recipe. Looks yummy. We always pull/pick lots of onions at Carver Farms on Trent and this is the perfect thing to make and preserve. Thanks.
Debbie
"You cannot find peace...by avoiding life."
Virginia Woolfe |
|
|
|
Aunt Jenny
True Blue Farmgirl
11381 Posts
Jenny
middle of
Utah
USA
11381 Posts |
Posted - Jun 22 2006 : 10:14:20 AM
|
I printed out the recipe too and will try it sometimes soon..sounds yummy!
Jenny in Utah
Inside me there is a skinny woman crying to get out...but I can usually shut her up with cookies
http://www.auntjennysworld.blogspot.com/ visit my little online shop at www.auntjenny.etsy.com |
|
|
|
westernhorse51
True Blue Farmgirl
1681 Posts
michele
farmingdale
n.j.
USA
1681 Posts |
Posted - Jun 22 2006 : 11:47:42 AM
|
judith, thanks for the recipe, I also printed it out, sounds wonderful.
she selects wool and flax and works with eager hands Prov.31:13 |
|
|
|
JudyBlueEyes
True Blue Farmgirl
657 Posts
Judith
Spokane
Washington
USA
657 Posts |
Posted - Jun 22 2006 : 4:29:19 PM
|
I'm glad you're liking the looks of the recipe. It IS yummy. And good over cream cheese with crackers for an hors d'oeuvre or with roast pork or chicken...my mouth is watering for it now. And once when I was at the Grand Canyon, the "fancy" restaurant featured it on their menu board as the evening special, served with roast pork. Man, I'm really hungry now! Enjoy, Farm Girls!
The Rooster crows, but the Hen lays the egg. ~ Texas Proverb |
|
|
| |
Farm Kitchen: Onion Chutney |
|
Onion Chutney
