Best Barbecued Red Onion Chutney Recipes
The red onion relish is the perfect complement with Burgers, Barbecued Beef, Matured Cheese.
Provided by Laura Tobin
Categories Sauces
Time 40m
Number Of Ingredients 6
Steps:
- Cut the onions into vertical slices, and fry them at medium heat with butter and olive oil
- Once they become translucent lower the heat, add the salt, sugar and balsamic vinegar
- Simmer for 20 minutes, stirring from time to time.
- You can serve it immediately with a warm meal, or at room temperature in a sandwich.
Nutrition Facts : Calories 635 kcal, Carbohydrate 48 g, Protein 4 g, Fat 48 g, SaturatedFat 23 g, Cholesterol 91 mg, Sodium 2650 mg, Fiber 5 g, Sugar 30 g, ServingSize 1 serving
GRILLED RED ONIONS
Provided by Rachael Ray : Food Network
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 3
Steps:
- Trim the a thin slice off the side of the whole, unpeeled onion. Set the onion flat on the cut surface for stability. Cut the onion into 4 (1-inch thick) slices. Remove the outer ring of skin from each slice. Drizzle the sliced onion with light colored oil and season both sides with steak seasoning or salt and pepper, to taste. Grill on hot grill or on a nonstick griddle for 5 to 7 minutes on each side until onion is tender and has begun to caramelize.
CARAMELISED RED ONION CHUTNEY
Slow cooked red onions with red wine and balsamic vinegar to make a fresh chutney. Perfect with cold meats and cheeses.
Provided by Amanda
Categories Side Dish
Time 1h10m
Number Of Ingredients 11
Steps:
- Peel the onions, cut in half then finely slice.
- Put the oil and butter in a large saucepan over a medium heat.
- Add the onions and stir well. Place the lids on and reduce the heat to low.
- Cook for 15 minutes, stirring occasionally.
- Add the seasoning, bay leaf and sugar.
- Cook, uncovered for a further 20 minutes, stirring occasionally.
- Add the red wine, balsamic vinegar and water.
- Cook for a further 20 minutes, or until all the liquid has evaporated.
- Remove the thyme sprigs and bay leaf.
- Allow to cool to room temperature before serving.
Nutrition Facts : Calories 114 kcal, Carbohydrate 13 g, Protein 1 g, Fat 5 g, SaturatedFat 1 g, Cholesterol 1 mg, Sodium 397 mg, Fiber 2 g, Sugar 8 g, UnsaturatedFat 4 g, ServingSize 1 serving
RED ONION CHUTNEY
This rich red onion chutney is easy to make and will enhance any salad - or try serving it with warm goat's cheese on toast.
Provided by Good Food team
Categories Buffet, Condiment, Lunch, Snack, Supper
Time 45m
Yield Makes about 850ml/1½pts
Number Of Ingredients 5
Steps:
- Place the onions and sugar in a saucepan, cover and cook over medium heat until soft, about 10 mins. Pour in the red wine vinegar and red wine, then simmer uncovered until the liquid has reduced and the mixture is sticky, about 10 mins more. Add the grenadine syrup and mix well. Leave to cool, then transfer to a sterilised jar and seal.
Nutrition Facts : Calories 24 calories, Fat 1 grams fat, Carbohydrate 5 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 0.01 milligram of sodium
RED ONION CHUTNEY
A sweet chutney with a little bite. For a more adult flavour you can replace the cranberry juice for red wine This is a simple one pot recipe, try adding dried fruit such as raisins or apricot to your chutney.
Provided by Who cant cook
Categories Chutneys
Time 50m
Yield 6-10 serving(s)
Number Of Ingredients 7
Steps:
- Heat oil on a low heat in a large saucepan or saute pan, and add the garlic and ginger, fry for a few minutes but do not let the garlic burn.
- Add the rest of the ingredients stir well and bring to the boil.
- Lower the heat and simmer for approx 30-40 mins, until reduced to a sticky consistency.
- Transfer to a sterilised lidded jar and allow to cool.
- Use in salads and on sandwiches, this chutney tastes great on cheese salad sandwich with wholemeal or seeded bread.
- The quantities above wil make enough to fill a large lidded glass jar or seelable contailer.
Nutrition Facts : Calories 156.2, Fat 4.7, SaturatedFat 0.7, Sodium 8.2, Carbohydrate 29.2, Fiber 2.5, Sugar 20.5, Protein 1.2
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