Spicy Onion Chutney
Ingredients
- 2 tbsp olive oil
- 2 yellow onions sliced into thin-ish rings
- 1/2 tsp salt
- 1 tsp red chili flakes
- 1 tsp ground cumin
- 1 tsp dried garlic flakes
- 1 tbsp liquid honey
- 4 tbsp apple cider vinegar
- pepper to taste
Instructions
- Heat olive oil in a pan over medium heat and add the onions. Saute until translucent. Add salt, chili flakes, cumin, and garlic flakes and continue to cook for 15 minutes. Add honey, vinegar, and pepper and cook until the onions are very soft and creamy (about another 15 minutes). Note: if it starts to stick try not to add more water or oil, just reduce the heat!
Notes
*In case you're curious, this chutney does not include enough acid to make it safe for water bath canning. Make sure to keep any leftover chutney in the refrigerator. Judging from the looks of the recipe, it should last a week or two in a sealed container in cold storage.
Recipe adapted from "REbar Cookbook", page 109