Recipe of the week by Greg | Chef and Cheesemaker

RED ONION CHUTNEY 

 

2 quarts of medium cut Julianne red onions

1/4-cup olive oil 

2 teaspoons of salt

1/2 teaspoons of black pepper

1/2 teaspoons of Cayenne

1/2 teaspoon of crushed red pepper

4 oz. of sugar

1/4 cup of vinegar 

 

STEP ONE:

 In a skillet place the oil and heat on a medium flame, or about a six or seven on an electric stove. When oil is hot, add the onions and sauté slowly until they become soft and a little brown. 

 

STEP TWO:

Turn to low heat. 

Add all your seasonings and sauté for a few minutes. 

 

STEP THREE:

Add sugar and stir in until it has completely dissolved. 

 

STEP FOUR:

Add vinegar and stir in until it's completely incorporated. Continue to cook slowly until onions become sticky and liquid are syrup like consistency. 

 

You should jar and age for a month for optimum flavor.

You may also chill and serve right away. 

If you are unfamiliar with jarring food please visit this link.  http://www.freshpreserving.com/getting-started

 

I love this chutney with crostini and my favorite cheese, Battery Park Brie.    

 

Greg 

Chef and Cheesemaker

 

 


Charleston Cheesehouse
Charleston Cheesehouse

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