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Recipe of Perfect Vickys Caramelised Red Onion Chutney, GF DF EF SF NF

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Vickys Caramelised Red Onion Chutney, GF DF EF SF NF

Before you jump to Vickys Caramelised Red Onion Chutney, GF DF EF SF NF recipe, you may want to read this short interesting healthy tips about Guidelines For Living Green And Spending less Within the Kitchen.

Remember when the only individuals who cared about the natural environment were tree huggers along with hippies? That's a thing of the past now, with everybody being aware of the problems besetting the planet as well as the shared burden we have for turning things around. Unless everyone begins to start living much more environmentally friendly we won't be able to fix the problems of the environment. This needs to happen soon and living in ways more friendly to the environment should become a mission for every individual family. Continue reading for some approaches to go green and save energy, generally in the kitchen.

Refrigerators and freezers use a lot of electricity, especially if they are not working as effectively as they should. You can certainly save up to 60% on energy when you get a new one, in comparison to those from longer than ten years ago. The appropriate temperature for food is 37F in the fridge and 0F in the freezer, and sticking to these will use much less electricity. One more way to save electricity is to keep the condenser clean, due to the fact that the motor won't have to run as often.

As you can see, there are plenty of little items that you can do to save energy, and also save money, in the kitchen alone. Eco-friendly living is not really that tough. A lot of it is basically using common sense.

We hope you got insight from reading it, now let's go back to vickys caramelised red onion chutney, gf df ef sf nf recipe. You can have vickys caramelised red onion chutney, gf df ef sf nf using 13 ingredients and 9 steps. Here is how you achieve that.

The ingredients needed to cook Vickys Caramelised Red Onion Chutney, GF DF EF SF NF:

  1. Prepare 7 of medium red onions.
  2. Get 1 of medium white onion.
  3. Get 2 of medium shallots.
  4. Prepare 1 of red sweet pepper.
  5. Take 1 of red chilli.
  6. Get 270 ml of balsamic vinegar.
  7. Use 50 ml of red wine vinegar.
  8. Use 220 grams of brown sugar.
  9. Use 1 of cinnamon stick.
  10. Use 3 of bay leaves.
  11. Prepare 1 of some rosemary leaves.
  12. Take 10 of crushed black peppercorns.
  13. Provide 1 of a good splash of olive oil.

Steps to make Vickys Caramelised Red Onion Chutney, GF DF EF SF NF:

  1. Chop the white onion and shallots as finely as you can. Chop half of the red onion in bigger pieces and half sliced thinly. This is just for texture.
  2. Heat the oil in a large pan. Throw in the cinnamon, rosemary, pepper and bay leaves, then add all of the onion.
  3. Cook on low for 20 minutes so the onion gets nice and sticky soft.
  4. Add the finely chopped chilli and sweet pepper and cook down a further few minutes.
  5. Add the sugar and stir in to coat the onion, then add the vinegars.
  6. Bring to the boil, then turn down to a simmer and let cook down for an hour and a half stirring now and again.
  7. Total simmer may take up to 2 hours, you're waiting until all of the liquid evaporates and so after the first hour and a half you need to stand over the pan so it doesn't burn as it starts to thicken.
  8. When all the liquid is gone what's left should resemble a thick sticky jam.
  9. Spoon into sterilized jars and let stand sealed for 4 - 6 weeks for the flavour to fully develop. Make in the middle of November to be good for Xmas. Makes enough to fill 5 x 180g jars, indicated above as 5 servings = 1 jar. Great served with cheese and crackers, salads, cold cuts etc.

Add the curry powder and stir in. Gradually add the stock and bring to the boil. Add the chutney, tomato puree and sultanas. Great recipe for Vickys Savoury Cauliflower 'Rice', GF DF EF SF NF. This is a great alternative to rice and cous cous with much less calories.

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