Recipe by Lennie
Not everyone will like this, but those who do typically love it. It's great in a sandwich. It's also an easy chutney to make.
Top Review by Goldcrest
I can't see why every shouldn't like this. I made two thirds of the quantity given here. As I dislike the texture of whole spices in preserves, I coarsely ground the cumin and mustard. Also instead of the red pepper flakes, I used a whole red chilli, finely chopped. As it turned out, it was ferociously hot and remained hot even though I removed many of the chilli pieces as the mixture was cooking but the chutney is so flavoursome that a little goes a long way spread on bread or crackers. Lastly, I added four cloves of garlic, finely chopped. I did need a little more sugar than indicated in the recipe but that was probably owing to the taste of my onions. The use of lemon juice instead of vinegar made me hesitate initially but the result was splendid, the lemon being pleasantly tangy unlike vinegar. One criticism I do have is of the instructions as I think the chutney should be cooked for a lot longer in order to achieve the right consistency. After bringing it to boil, I lowered the heat and cooked it for about an hour until it had thickened. However this doesn't detract from the excellence of the result, which tasted delicious whatever use I made of it.
- 6 cups chopped vidalia onions or 6 cups chopped bermuda onions
- 1⁄2 cup freshly squeezed lemon juice
- 2 teaspoons whole cumin seeds
- 1 teaspoon mustard seeds
- 1⁄2 teaspoon hot pepper sauce (like Tabasco)
- 1⁄4 teaspoon red pepper flakes (you can use more if you wish)
- 2 teaspoons cayenne pepper
- 1⁄4 cup light brown sugar
- 1 teaspoon salt
Directions See How It's Made
- Combine all ingredients in a large, heavy saucepan.
- Over medium heat, bring to a boil-- stirring often.
- Once it comes to a full boil, remove from heat and pack into hot, sterilized one-cup canning jars.
- Seal with prepared lids (If you wish to process this, do so in a boiling water bath for 10 minutes).