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This chutney (a term taken by the British from the Indians to describe a spicy dish with a thick sauce or paste, which is served with a main course) is simple to make, and the result surprised me pleasantly. The combination of caramelized red onion and cheese is especially tasty!
- • 3 large red onions
- • 100 g of sugar
- • 50 ml of red wine vinegar
- • 50 ml of red wine
- • pepper and dried thyme
- • 25 ml of olive oil
Preparation time: less than 90 minutes
PREPARATION RECIPE Red onion chutney:
The caramelized red onion loses its sharpness and becomes sweet and fragrant only good to eat on a slice of rye bread with cheese paste (goat cheese if you have it), on pizza or in a quiche.
I hardened the sliced onion in hot oil, then added sugar, vinegar and wine. I let them boil over a good heat, chewing from time to time, for about an hour until all the liquid had evaporated, and the mixture took on a sticky consistency. I sprinkled pepper and dried thyme, then poured it into a sterilized jar.
It is kept in the refrigerator and must be left unopened for a few weeks for the flavors to mature.
Enjoy your meal!!
Red onion chutney (190 g, jar)
Ingredients: red onion (71%), brown sugar, red wine vinegar, Pinot Noir red wine, extra virgin olive oil, balsamic vinegar, spices, salt.Total sugar content (per 100g): 41.3gProduct suitable for a vegan diet . Keep away from direct sunlight. The product does not contain preservatives, dyes, additives. Pasteurized product. Store in the refrigerator and consume 30 days after opening.
We offer you a wide range of natural products, prepared according to grandma's recipes, from fruits and vegetables with remarkable taste and aroma, harvested from the Saschiz area.
The story of Grandma's Cellar
Everyone who tastes our products says with surprise a drop of melancholy: "That's exactly what my grandmother did!". In the old days, people did not store their goodies in refrigerators and freezers, but kept them in their cellars. That's why we chose the name "Grandma's Cellar", a name with a special meaning for us.
The place where magic becomes reality is precisely in Saschiz, where we started to realize, since 2006, jams just like grandma's time. Their delicious taste is due to the fact that the orchard and forest fruits and vegetables in the area have a remarkable taste and aroma - as they had before the intensification of agriculture in the 1950s - and our mission is to transpose them unaltered into the finished product.
Rhubarb chutney ideal next to cheeses or many other dishes.
Rhubarb Chutney & # 8211 Today we tried this rhubarb recipe, yet a newer plant in our kitchen. Chutney is served as a sauce with cheese or other dishes.
- 4 cups rhubarb
- a cup of figs, and
- 4 onions, green
- 1 red onion
- 1 cup date paste
- 1/2 cup vinegar
- 1 cinnamon stick
- 1 tablespoon ginger tip, shaved
- grated peel from 1 orange
- 1/2 teaspoon cardamom, ground
- 1/2 cup water
Steps needed to prepare
- Put in a saucepan over medium heat: water, vinegar, cinnamon, ginger, date paste, cardamom and orange peel.
- Stir and boil for 1-2 minutes.
- Then add diced rhubarb, dried fruit and chopped onion. Reduce heat and simmer for 5-6 minutes until the rhubarb is softened.
- Remove the pan from the heat, cover with a lid and leave to cool.
- The preparation is kept in the refrigerator for at least 3 days before being served.
- The colder it is, the better the taste. It can be stored for up to 6 weeks, hermetically sealed in sterilized jars.
- Chutney has many uses in the kitchen: it can be served with meat, vegetables or rice, it can be spread, it can be used as a sauce or you can find other culinary uses, depending on your personal taste.
Chutney has many uses in the kitchen: it can be served with meat, vegetables or rice, it can be spread. It can be used as a sauce or you can find other culinary uses, depending on your personal taste.
Beetroot & # 8211 health benefits
- It lowers blood pressure and maintains heart health. Beetroot can dilate the arteries and prevent the formation of clots. Moreover, due to the high potassium content, the heart muscles are strengthened.
- It has an anti-inflammatory and energizing effect. It is recommended to drink fresh beetroot juice in the morning to start the day full of energy.
- Relieves anemia. Because it is rich in iron and vitamin C, beets increase the level of hemoglobin in the blood.
- It can prevent cancer. Beets contain a substance called betalaine (it is the one that gives it its red color), which has antitumor and antioxidant properties.
- It can prevent the formation of varicose veins. Because it improves blood circulation, varicose veins can be prevented.
CAREFUL! Beetroot is not recommended if you suffer from diabetes!
8 Onion Chutney Recipes - Diet and Light
Do you know what it is, how it is made and have you ever eaten chutney? Chutney is an important part of Indian cuisine, used by the population as an accompaniment to meat and fish. It is a flavorful sauce with spices that resembles a jelly.
For some time this trend has been incorporated by other countries and has been respected by many chefs in star restaurants and reputation. Chutney or reduced sauce can be made with some vegetables or fruits and can be served with meat, either on a plate, or in a hamburger or in salads or bread and toast, as you prefer.
Onion chutney is very easy to prepare and has a unique and unmistakable aroma. If you like sweet and savory combinations, you will definitely enjoy these recipes.
Below are recipes for light onions and chutney diet to prepare you. When stored in sterilized glass jars, it can be stored in the refrigerator for months. Then check it out and enjoy!
1. Recipe for light onion chutney with ginger
- 500 ml of white wine vinegar
- 250 g brown sugar
- 5 monks of India
- 5 black peppercorns
- 1 cinnamon stick
- 3 bay leaves
- 1 kg peeled onions and cut into pieces
- 1 teaspoon curry
- 1/2 teaspoon turmeric
- 1 tablespoon non-woven ginger in chips.
Bake the onions and cut them into slices and loosen the rings. Put in a deep saucepan, add the puppies, cinnamon, curry, turmeric, brown sugar, black pepper, bay leaves, ginger and vinegar. Mix everything. Bring to the boil and allow to reduce, stirring occasionally for 1 hour. Serve cold.
2. Recipe for light onion chutney with tomatoes and raisins
- 30 grams of dehydrated onion
- 2 tablespoons dehydrated tomatoes
- 2 tablespoons brown sugar
- 1/2 cup seedless grapefruit
- 1 teaspoon cornstarch
- 1/2 cup white wine
- 1/2 cup red vinegar
- 2 teaspoons curry powder
- 1 bay leaf
- 3 monks of India
- 3 white peppercorns
- salt to taste.
Put all the ingredients in a pan, except the starch, a little water, mix and bring to the boil. When boiling, reduce the heat, add more water if necessary and cook. When it is almost ready, mix the starch dissolved in a little water and let it solidify more. Wait to be served and served.
3. Recipe for onion chutney
- 1 purple onion
- 2 tablespoons red wine vinegar
- 2 tablespoons demerara sugar
- 1 teaspoon balsamic vinegar
- 1 teaspoon soy sauce
- 1 teaspoon of honey
Cut the onion without the skin into thin slices. Put them in a black pan and let them dry, stirring with a wooden spoon until dark. Add the red wine vinegar, let it evaporate. Spread the onion on the edges of the pan and add the sugar, let it melt and form a syrup. Mix everything. Add balsamic vinegar, soy sauce and honey. Let it get the desired consistency. Expect reciprocity and service!
4. Recipe for light onion chutney with apricots and apples
- 5 finely chopped rose onions
- 1 teaspoon of honey
- 4 tablespoons brown sugar
- 1 glass of red wine
- 3 tablespoons balsamic vinegar
- ½ cup of chopped dried apricots
- 1 enlarged apple and diced
- freshly ground black pepper
- 150 ml of water.
Put all the ingredients in a pan. Add water and bring to a boil, when boiling, reduce heat, cover and simmer over medium heat for 20 to 30 minutes. Remove the lid and continue to cook for another 30-40 minutes or until very soft. Allow to cool and store in a pot in the refrigerator, serve ice cream. Serve with salads or wholemeal bread.
5. Recipe for light onion chutney with mustard
- 1 kg of peeled purple onion
- 3 tablespoons olive oil
- 250 ml of red wine vinegar
- 50 ml of balsamic vinegar
- 2 cups brown sugar
- 2 bay leaves
- 15 freshly ground peppers
- must taste
- 1 pinch of salt.
Peel the onion and then cut into thin slices. Bring to the olive oil until worried. Add the vinegar, sugar, bay leaves and pepper. Bring to a boil, then reduce the heat and simmer for about an hour until translucent and evaporating, being careful not to burn. Add the mustard seeds. Put the still hot chutney directly in a sterilized jar, suitable for canning. It can be consumed for up to 6 weeks if stored in the refrigerator.
6. Recipe for light and simple onion chutney
- 1 kilogram of purple onion
- 2 tablespoons olive oil
- 2 bay leaves
- 1 teaspoon cinnamon
- ½ cup of brown sugar
- ½ cup of balsamic vinegar.
Peel and chop the onion. Heat the two tablespoons of olive oil in a medium saucepan and cook the onion on low heat for 30 minutes, until poured. Add bay leaves, cinnamon powder, brown sugar and balsamic vinegar.
Cook over low heat, stirring occasionally, until thickened and caramelized for 20-30 minutes. Remove from heat, allow to cool for a few hours and transfer to tightly closed glass jars. Keep it in the fridge for a few months and consume as you wish.
7. Recipe for light onion chutney with cardamom and mint
- 1 green apple
- 1 white onion
- 3 mint leaves
- 1 pinch of pepper
- 1 pinch of ginger powder
- 1 pinch of black pepper
- 1 pinch of cardomone powder
- 1 pinch of cinnamon powder
- 1 tablespoon brown sugar
- 1 pinch of salt
- 50 ml white vinegar
- 1 tablespoon olive oil.
In a frying pan with olive oil, melt the chopped onion over low heat for 5 minutes. Then add diced apples, brown sugar and vinegar. Mix everything and boil for a few minutes, until the caramelized sugar. Add the spices, mix everything, cover and simmer for 25 minutes. Set the spices, wait to cool and store in sterile glass compote.
8. Recipe for onion chutney diet
- 1 purple onion
- 2 tablespoons red wine vinegar
- 2 tablespoons culinary sweetener
- 1 teaspoon of balsamic vinegar
- 1 teaspoon soy sauce
- 1 teaspoon of honey.
Cut the onion without the skin into thin slices. Put them in a black pan and let them dry, stirring with a wooden spoon until dark. Add the red wine vinegar, let it evaporate. Spread the onion on the edges of the pan and add the sweetener, let it melt and form a syrup. Mix everything. Add balsamic vinegar, soy sauce and honey. Let it get the desired consistency. Expect reciprocity and service!
One of the biggest challenges for anyone is vegan can be finding a vegan chocolate. In fact, stores specializing in natural and vegetable products and other famous brands, such as Cocoa Brasil and Lindt, can also sell vegan chocolate, but at generally high prices. If you want
Who said that only in Portugal is the code consumed? Although in Brazil the influence of the code in recipes comes from the Portuguese country, this does not stop to create new code recipes and to enjoy at home every day and not only on certain dates, such as Holy Week, for example. In addition to the face
Pan-fried salmon with tomato and onion sauce
Does anyone want salmon in the pan? We will serve it with a thick sauce of a scalded tomato, peeled and diced, mixed with a red onion, also chopped. And because the sauce needed something else, I topped it with green onions, basil, tarragon, lemon juice and balsamic vinegar. Sour, fragrant and slightly hot, as befits a sauce.
Onion Wine & # 8211 Recipes, Sensational Benefits
This wine recipe is very popular in Japan. The wine can be drunk for knee pain, poor eyesight, high blood pressure, hyperglycemia, diabetes, frequent urination, constipation, Alzheimer's disease or insomnia. Red onion wine is generally good for the heart because it reduces blood lipids and increases the elasticity of blood vessels, for diabetics, because it lowers blood sugar.
• 3 red onions (purple)
• 1 bottle of quality red wine
Peel an onion, cut it into slices and let it dry before using it in making wine. After they have dried, put them in a glass jar with a lid, and add the red wine. It is hermetically sealed and left to cool for 10 days, during which time the jar does not open.
After 10 days, the wine is separated from the onion, poured back into the original bottle, and treatment can begin.
Take one tablespoon, one in the morning and one in the evening, after the meal.
The onion wine recipe presented below has tonic, general stimulant, cardiac and diuretic properties. It can be drunk to treat asthenia, kidney problems or dropsy.
• 5 onions
• 1 liter of white wine
• 100 g of bee honey
Onion Wine - Recipes and Sensational Benefits
Peel the onions, grate them and soak them in a jar or bottle of white wine. Leave for 8 days, then strain. Another option is to centrifuge the onion and combine the resulting juice with 150 g of sugar. Stir and strain.
Take 50 ml of onion wine, 3 times a day, before a meal.
• 3 onions
• 750 ml of red wine (one bottle)
Wash the onion, peel, and cut into 8 equal parts. Put the onion in a jar, pour the wine, close tightly and leave to soak for 7-8 days in the cold. Strain, store in the desired containers, and store in the refrigerator.
Drink a glass (50 ml) of wine, 1-2 times a day. For the elderly, 20 ml per day is enough. It is also recommended to eat onion slices soaked in wine. For those who can not consume it as such, you can add a teaspoon of honey, or the wine can be easily boiled and drunk hot, with your favorite spices.
* The advice and any health information available on this site are for informational purposes, do not replace the doctor's recommendation. If you suffer from chronic diseases or follow medication, we recommend that you consult your doctor before starting a cure or natural treatment to avoid interaction. By postponing or interrupting classic medical treatments you can endanger your health.
Yes, it matters what type of onion you use!
The recipe you make requires you to put onions. And he doesn't mention exactly which one. And you wake up at the supermarket in front of the existing variety of onions and you do not know which is the most suitable for your dish. Of course, it is not a tragedy and the food does not spoil if you use a red onion where a yellow one would work better. But let's learn together what exactly each type of onion fits perfectly.
Yellow onion - the most common, the most used
- Ideal for most main dishes (steaks, dishes on the tray), as an aromatic base for various soups, broths, sauces and stews.
Yellow onion is the one that suits most and varied dishes. It has thin, thin layers of white flesh and a strong yellowish-brown shell. It is astringent - meaning that it has a strong, almost spicy aroma - but it also has a lot of sugar. When cooked, it loses its astringency, becomes very sweet and takes on a light brown hue.
Sweet onion - the second most versatile
Sweet onion - also known as Vidalia & # 8211 looks a lot like yellow, but its distinct aroma is dedicated to certain things. The sweet onion has thicker leaves, which makes it perfect for slicing. Due to its high sugar and low sulfur content, it is very sweet and has a much less pungent and strong aroma than other types of onions.
White onion - the most crunchy, the most fragrant
Most used in Mexican cuisine, white onions have an extremely thin skin, like a sheet of paper. It has a strong, sharp, pungent aroma, not too sweet and is extremely crunchy due to the high water content in it.
Red onion - best for serving raw
Red onions have a more subtle flavor and a pleasant color. Crispy and slightly sweet, with a faint bitter taste at the end. It does not taste as strong as yellow onions (read it smells like onions less' and you cry less when you cut it').
French onions - the most subtle
- Ideal in sauces, dressings, vinaigrettes, in pies, in quiches, in dishes involving fish and seafood, in egg-based recipes.
Also known as shallot or hashish. Shallot does not have leaves, like onions, but has formations like garlic puppies, but its aroma is similar to that of a red onion with a weaker aroma. Also & # 8211 finely chopped, whether raw or lightly fried & # 8211 French onions can be a simple garnish for vegetable dishes.
The green onion is cylindrical, it is an immature onion, without a bulb, the green color of the leaves gradually fading into the white of what would become a bulb. It can be consumed without limits, in any way, even boiled, because it does not lose its properties at all.
Rich & icircn antioxidant phytonutrients
Red onions contain a considerable amount of flavanoids such as quercetin and anthocyanins. These antioxidants prevent the oxidation of food and cellular fatty acids. They are powerful substances that eliminate free radicals that neutralize the growth of cancer cells and dramatically reduce inflammation in the body (1, 2).
Their strong anti-inflammatory properties can also help reduce high blood pressure and protect against blood clots.
Quercetin is a powerful anti-inflammatory that can help lower risk factors for heart disease, such as high blood pressure.
A study of 70 overweight people with high blood pressure found that a dose of 162 mg a day of onion extract significantly reduced systolic blood pressure. (3)
Rich source of chromium
Red onions contain chromium which lowers blood sugar and improves cellular insulin sensitivity. Chromium deficiencies lead to diabetes and heart disease.
A study of 42 people with type 2 diabetes showed that smoking fresh red onion decreased by 40 mg / dl after a period of four hours. (4)
Antioxidant flavonoids are found in the outer layers of onions. Many people will remove the first layers and lose a large part of these nutrients: 20% quercetin and over 75% anthocyanin.
Consumption of such vegetables Allium, such as garlic and onions, has been linked to a lower risk of certain cancers, including stomach and colorectal cancer.
A review of 26 studies showed that people who consumed the most vegetables allium were 22% less likely to be diagnosed with stomach cancer than those who consumed a smaller amount. (5)
Moreover, a review of 16 studies showed that participants with the highest consumption of red onions had a 15% lower risk of colorectal cancer compared to those who had a lower intake. (6)
Although milk is known to stimulate bone health, many other foods, including red onions, can help support strong bones.
A study involving 24 women showed that those who drank 100 ml of onion juice daily for eight weeks improved their bone mineral density and antioxidant activity. (7)
Another study of 507 women found that those who ate onions at least once a day had a bone density 5% higher than those who ate red onions once a month. (8)
In addition, the study showed that older women who frequently ate onions reduced their risk of hip fractures by more than 20% compared to those who never ate them. (9)
Onions are believed to help reduce oxidative stress, increase antioxidant levels and decrease bone loss, which can prevent osteoporosis and increase bone density.
It can stimulate digestive health
Onions are a rich source of fiber and prebiotics, which are necessary for optimal bowel health. Research has shown that these short-chain fatty acids strengthen intestinal health, stimulate immunity, reduce inflammation and increase digestion.
Onions are rich in prebiotic inulin and fructooligosaccharides. They help increase the number of good bacteria in the gut and improve immune function. (10)
Onions can fight potentially dangerous bacteria, such as Escherichia coli (E. coli), Pseudomonas aeruginosa, Staphylococcus aureus (S. aureus) and Bacillus cereus.
In addition, onion extract has been shown to inhibit growth Vibrio cholerae, a bacterium that is a major concern for public health in developing countries. (11)
Yukatan sauce recipe. Pickled red onion in citrus sauce with pepper and allspice.
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