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Onion chutney (satini zonyon): recipe illustration
Sauces & basics

Onion chutney (satini zonyon)

A sweet and tangy chutney made from onions slowly cooked down in vinegar, with a touch of chilli. Enjoy it with grilled meats, flatbreads and cold cuts, and it keeps for several weeks.

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Ingredients

Ingredients

Spices & seasoning

Optional extras

Nutrition facts

106 kcal per serving

Protein
2.8 g
Carbohydrates
21.7 g
of which sugars
20.1 g
Fat
0.5 g
of which saturated fat
0.2 g
Fiber
1.5 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Peel the onions and slice them finely into even rings.
  2. In a saucepan, mix the vinegar, sugar, salt, grated ginger and crumbled chillies, then bring to a boil.
  3. Add the onions and spices, lower the heat and simmer uncovered for 30 to 35 minutes, stirring often.
  4. The chutney is ready when the onions are soft and the liquid has turned syrupy, without drying out.
  5. Remove the chillies and cloves, let it cool slightly, then pour into sterilised jars.
  6. Let it rest for a week before eating so the flavours can blend.

Variations and tips

Fruity version. Add 50 g of raisins along with the onions for a sweeter note.

More ideas

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Original Ecomely recipe.