Curried Onion Chutney
This is a great little condiment to enjoy! I love it with liver pate and keto crackers and the hint of curry adds a lovely touch! The macros are based on a 20g (0.7oz) serving, so this little pot can feed 5 people because my end weight of cooked chutney was on-the-dot 100g (3.5oz)!
Servings 5
Calories 72kcal
Ingredients
- 2 onions (medium-large) peeled and finely chopped
- 2 TB olive oil
- 1 tsp medium curry powder
- 1 TB apple cider vinegar
- 1/2 tsp olive oil additional, to finish
- salt and pepper (only if needed)
Instructions
- Peel and dice your onions into very small pieces. My yield after trimming was 330g / 11.6oz.
- Heat the olive oil* in a large non-stick pan or wok and fry the onions gently over moderate heat. Cook until they have softened and start to caramelise, approx. 10-15 minutes. Stir regularly.*I do not generally like to use olive oil for frying, I usually use a stable fat like butter, lard or ghee. However, this chutney is going to be stored in the fridge and I don't want my chutney solidifying as the butter chills, so in this instance I made an exception.
- Add the curry powder and mix well to combine. Lower the heat to moderately low.
- Cut out a circle of parchment and lay it directly on top of the onions. This is called a cartouche and its a nifty little way to partially cover a mixture, allowing only a little moisture to escape.
- Continue to cook for another 45 min-1 hour until the onions have cooked right down to a dark jammy consistency. Keep checking on them, stirring around then compacting down to an even layer again. In the last 10 minutes, add the vinegar.
- Be patient with this, the longer they cook - the better the consistency and the sweeter the onions become, naturally. The mixture should be very soft and very dark. Stir through the second mention of olive oil and taste to adjust the seasoning with salt and pepper, if needed. If you want a very sweet chutney, add 1/2 teaspoon sugar-free 'syrup'.
- Leave to cool, then store in a sealed container in the fridge. Eat within 4 days. Delicious with parfait and keto crackers!
Notes
My name is Monya Kilian Palmer. If you loved this recipe, please follow and tag me @mkilianpalmer on Instagram so we can all see your lovely creations!
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Nutrition
Calories: 72kcal | Carbohydrates: 5.3g | Protein: 0.7g | Fat: 5.4g