Sweet Vidalia Onion Chutney Recipe

Name: Sweet Vidalia Onion Chutney
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Fusion
Ingredients: 1 kg Onion (Pyaz); 1 kg Whole Farm Grocery Sugar (Packet); 640Ml Shao Hsing Double Pagoda Cooking Vinegar; 150 g Tatvahills Turmeric Powder With Black Pepper; 200 g Whole Farm Premium Black Small Mustard Seeds

Fusion cuisine

About this recipe

A tangy and sweet Vidalia onion chutney, perfect as a dinner condiment or spread. This vegetarian recipe combines the natural sweetness of Vidalia onions with a hint of spice and acidity for a balanced flavor.

Ingredients

1 kg Onion (Pyaz)
1 kg Whole Farm Grocery Sugar (Packet)
640Ml Shao Hsing Double Pagoda Cooking Vinegar
150 g Tatvahills Turmeric Powder With Black Pepper
200 g Whole Farm Premium Black Small Mustard Seeds

Instructions

1. Peel and finely chop 1 Vidalia onion.
2. In a large pot, combine the chopped onion, 5 cups of sugar, 5 cups of vinegar, 2 teaspoons of turmeric, and 1 teaspoon of mustard seeds.
3. Bring the mixture to a boil over medium heat, stirring occasionally to dissolve the sugar.
4. Reduce the heat to low and let the mixture simmer for 30 minutes, stirring occasionally, until it thickens to a chutney-like consistency.
5. Carefully ladle the hot chutney into sterilized jars, leaving a small gap at the top. Seal the jars tightly and let them cool to room temperature before storing.