Onion and Chilli Chutney
December 27, 2011
About one month ago in My Patch I picked my crop of red onions and garlic. They were a part of my winter garden, along with a large amount of leek seeds, these are still growing.
Onions are ready to pick when the stems fall over and fade in color. They should be carefully dug out of the garden, not pulled.
Dry your onions in an airy position that is undercover but receives sun. I had mine drying under the deck. It is covered and receives sun most of the day. Leave the onion to dry for a couple of weeks and then hang in a cool, dry location. I harvested about 4kg of red onions and about 2 kg of fresh garlic.
I made a delicious chutney from some of the onions I harvested. It is a mild, chutney that has a light sweetness. You can adjust the amount of chilli and the heat from it based on adding or leaving out the seeds. Here is my recipe:
I love eating this Chutney on olive bread, or in a bread roll with ham (especially Christmas Ham). It is also delicious to eat on baked potatoes and served with steak.
For USA information on sterilizing jars for storage of Preserves review the USD Complete Guide to Home Canning (Guide 01).
**It is important that you ensure you use safe food preparation and storage techniques when preserving. You can find detailed information via the link to the USD Complete Guide to Home Canning.
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