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Before you jump to Balsamic Onion Chutney recipe, you may want to read this short interesting healthy tips about Tips For Living Green And Saving Money Inside the Kitchen.
Remember when the only people who cared about the natural environment were tree huggers along with hippies? That’s a thing of the past now, with all people being aware of the problems besetting the planet and also the shared obligation we have for turning things around. According to the specialists, to clean up the surroundings we are all going to have to make some improvements. Each and every family should start making changes that are environmentally friendly and they have to do this soon. Here are a few tips that can help you save energy, primarily by making your kitchen area more green.
A large amount of electricity is consumed by freezers and refrigerators, and it’s even worse if they are working inefficiently. When you can get a new one, they use about 60% less than the old ones that happen to be more than ten years old. The proper temperature for food is 37F inside the fridge and 0F in the freezer, and sticking to these will use less electricity. Checking that the condenser is clean, which means that the motor needs to work less often, will also save electricity.
From the above it ought to be obvious that just in the kitchen, by itself, there are lots of little opportunities for saving energy and money. Efficient living is actually something we can all accomplish, without difficulty. It’s about being sensible, usually.
We hope you got insight from reading it, now let’s go back to balsamic onion chutney recipe. To make balsamic onion chutney you only need 7 ingredients and 4 steps. Here is how you do it.
The ingredients needed to cook Balsamic Onion Chutney:
- Provide 1 Large White Onion
- You need 3 Red Onions
- Use 75 ml Balsamic Vinegar
- Take 1 Tbsp Olive Oil
- Take 3 Tsp Sugar
- Provide 1 Tsp Salt
- Provide 1 Tbsp Water
Instructions to make Balsamic Onion Chutney:
- Finely chop the onions. In a large non-stick pan fry the onions gently for about 3 minutes.
- Add the balsamic vinegar and turn up the heat. Then add the sugar, salt and water. Bring up to a boil for 5 minutes until the onions are soft, then reduce the heat.
- Reduce down the onions on a medium to low heat, stirring so they don't stick. As the balsamic reduces you should see it thicken and the onions darken. After about 25 minutes they should be well cooked, you shouldn't be able to tell the difference between the white and red onion.
- You want the onion to be very soft, sweet and sticky. Chill and put in a jar and enjoy! It should last about a week in the fridge.
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