Caramalised Red Onion and Radish Spiced Chutney

With the Radishes we pulled from the garden last weekend we tried to come up with recipes for these peppery things. I decided to make a chutney but with Indian flavours ….its spicy and sweet; and is great with cheese, in a sandwich or as it has the peppery taste would be good with a juicy steak. I actually could eat it by the spoonful 🙂

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Colourful Ingredients….

Ingredients:

440g Radishes Sliced

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Sliced Radishes

3 Red Onions Sliced

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Sliced Onion

2 Tbsp Grated Ginger

3/4 Garlic Cloves

1 Tsp Cumin Powder

1 Tsp Coriander Powder

1 Tsp Tamarind

1 Tbsp Vinegar (I used Red Wine Vinegar)

1/2 Tsp Salt

Handful of Curry Leaves

1 Cinnamon Stick

2 Black Cardamon Pods

2 Tbsp Brown Sugar

1 Tbsp Honey

40g Butter

Water

Method:

In a deep saucepan put in the butter and the onion. Cook the onions on a medium heat until soft, then add in the sugar and let it caramalise.

Now add in the ginger and garlic and cook for a few minutes…

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Add the cinnamon stick , black cardamon and dry spices and cook for a few minutes more.

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Stir in the radish, salt and the curry leaves and coat the radish in all the spices.

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Add in the tamarind

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Tamarind

Then pour in the vinegar..

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Vinegar

Now add a little bit of water, not too much just a drizzle so the base of the pan is not dry. Keep adding a little if needed but you really want its own juices to come out.

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Pour in the honey and let it simmer on a low heat. I cooked this for about an hour, what you want is the colour to darken and the onions to be soft. The radish still has a bit of a bite. The taste should be sweet and spicy with a smokey-ness coming from the cardamon.

Sterilize a jar and put the chutney in whilst still warm, removing the curry leaves, cardamon and cinnamon stick.

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Enjoy xxx

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