Sweet-and-Sour Onion Chutney

Sweet-and-Sour Onion Chutney - 150 Author: Canadian Living Credits: Sweet-and-Sour Onion Chutney - 150

Look for 100 per cent cranberry juice, not from concentrate. It is more intensely flavoured, tart and ruby red than cranberry cocktail.

  • Portion size 750 servings
  • Credits : Canadian Living Magazine: December 2009

Ingredients

  • 3 tablespoons vegetable oil
  • 2 sweet onions (about 1-1/2 lb/750 g total), finely chopped
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon hot pepper flakes
  • 1 cup pure cranberry juice
  • 1/3 cup dried cranberry
  • 1/3 cup golden raisins
  • 1/3 cup chopped dried apricot
  • 2 tablespoons cider vinegar

Method

In saucepan, heat oil over medium heat; cook onions, salt, pepper and hot pepper flakes, stirring occasionally, until softened and just beginning to turn golden, about 15 minutes.

Stir in 1/2 cup (125 mL) water, cranberry juice, cranberries, raisins, apricots and vinegar; bring to boil. Reduce heat; simmer until thickened and almost no liquid remains, 25 to 30 minutes. (Make-ahead: Let cool. Refrigerate in airtight container for up to 3 days. Let come to room temperature to serve.)

Nutritional facts Per 1 tbsp (15 mL) : about

  • Sodium 14 mg
  • Protein trace
  • Calories 23.0
  • Total fat 1 g
  • Potassium 36 mg
  • Saturated fat trace
  • Total carbohydrate 4 g

%RDI

  • Iron 1.0
  • Fibre 0.0
  • Folate 1.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 0.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 0.0
  • Vitamin C 3.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Sweet-and-Sour Onion Chutney

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