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PeterL PeterL is offline
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Default REC: Red onion chutney

"KevinS" > wrote in news:1163650114.148870.161700
@f16g2000cwb.googlegroups.com:

>
>
> On Nov 15, 7:16*pm, PeterL wrote:
>
>> Absolutely *fantastic* on brie or
>> camembert.......

>
>> 1 tablespoon olive oil
>> 4 red onions, halved and thinly
>> sliced
>> 1/2 cup caster sugar
>> 1/2 cup red wine vinegar

>
> Thanks for this. I remember my mother making peach, plum and pear
> chutney. It was a LONG process
> as she got the mix to achieve just the right set or gel. I thought it
> was very good but just a bit sweet for my taste.
> Great with lamb, pork and poultry.
>
> In her later years - when she wanted to make a batch to last her a

year
> (12 to 15 quarts including some for give away). I'd buy the fruit,
> glazed ginger,
> white onions, peppers, etc., peel the fruit if peaches (we didn't peel
> plums or pears), chop the onions.
>
> I like these abbreviated versions of chutney.
>
>



No worries. I've yet to try it on some cold meat sandwiches, it doesn't
get past the brie :-)



--
Peter Lucas
Brisbane
Australia

'Enjoy today, it was paid for by a veteran'