Jazz up your meats and sandwiches with the sweet kick of onion chutney recipe

Asian Plum chutney with meats, breads and cheeses
Could this be the best chutney recipe ever? Chutneys go great with meats and cheeses, or even savory sandwiches.

Chutney used to be a foreign word. But when you cook one, and serve one, and taste one with the right ingredients, things change. Then you go on a search for the best chutney recipe ever.

So what are chutneys? Think of Thanksgiving and the cranberry sauce. That, in effect, is like a chutney. They are relishes that go great with meats, appetizers such as crackers with meats and cheeses or sandwiches — really any dish for which you’d like to enhance the flavor. Chutneys also are easy to make — just put all the ingredients in a pot and boil, then chill.

According to the Joy of Cooking, a long cooked chutney is a British invention, while fresh chutneys are traditionally Indian. Originally cooked with green mangoes, cooks over the years have added exciting new flavors, such as plums or rhubarb.

Our chutneys add a dose of sweetness to any savory dish, and they offer a great break from your typical dip or mayo, and pair really well with savory sandwiches or burgers.

We have three chutneys on our website for consumers to try:

Asian Plum-Onion Chutney

Onion Mango Chutney

Onion Raspberry-Jalapeno Chutney

We most recently made two of them — and for someone whose never tried a chutney knowingly before, they were a pleasant surprise.

A great part about chutneys is they can last a long time. According to the Joy of Cooking, “With its wealth of vinegar, sugar and spices, a tightly closed charge of chutney can hold its quality — even improve — in the refrigerator for several months. ” The recipe below makes a lot of chutney, though. If you’re just wanting it for a specific meal, or week, try halving it.

Asian Plum-Onion Chutney recipe

Onion Chutney on meats and breads.
This Asian Plum-Onion Chutney adds a sweet kick to any savory dish you crave — and it’s easy to make.

Ingredients

3 cups chopped yellow onion (2 to 3 medium onions)
3 cups chopped red onion (2 to 3 medium onions)
8 cups fresh plums (3 to 3-1/2 pounds), 1/2-inch cubes
1 cup golden raisins
1/2 cup candied ginger, chopped
1-1/2 cups brown sugar, packed
1-1/2 cups granulated sugar
1-1/2 cups cider vinegar
3/4 cup hoisin sauce (7 ounces)
1 tablespoon mustard seed
2 teaspoons salt

Directions

Combine all ingredients in large kettle. Cover and bring to boil. Uncover and boil gently 30 minutes or until thickened and glossy, stirring occasionally. Pour hot chutney into sterilized jars and refrigerate for up to 2 weeks or can using USDA canning guidelines for longer storage.
Makes about 5-1/2 pints. 

Also try these other chutney recipes:

Raspberry Onion-Jalapeño Chutney recipe

Raspberry-Jalapeno Onion Chutney in a bowl

Onion Mango Chutney recipe

Onion Mango Chutney on chicken
This Onion Mango Chutney pairs nicely with roasted chicken.

 

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Cooking short cuts will help ease prep time crunch

Cooking in today’s times are much different than our parents. In fact, most busy young professionals are parents leave the cooking to the pros — and in today’s world, that means meal kit services or restaurants.  While meal kits offer the benefit of a fully assembled, gourmet meal, and may fare better in the nutrition department, you’re still in the kitchen doing the cooking, just with less prep time. Adding cooking shortcuts will reduce prep time.

Millennials eat out more

Millennials eat out of the home and order more pre-prepared meals than older generations.

According to a survey by Money.com, roughly 29 percent of millennials and 26 percent of Gen. Xers have tried meal kit services, compared to 12 percent of those over 45. The same survey said while many try the services, they quit mainly due to the expense, and those most apt to try meal kit services brought home more than a$100,000 a year.

We’d venture to say that not every millennial is bringing in that kind of money. Kitchen.com compared meal kit pricing and decided the prices for the ingredients at the grocery store were negligible. But we ask, are you able to spend $24 per meal (roughly $15 per meal, plus a $9 delivery fee), seven nights a week?  For two people, that’s over $1,300 a month just for dinner. For many people, that’s rent!

Use cooking short cuts to east prep time

Since you’re cooking anyway, don’t let the perceived time it takes to make a great meal dissuade you. There are several shortcuts to help ease those time crunches — crock pots, Instapots, microwaves.  

Grocery stores today are increasingly aware that cooking is a time-consuming matter for most busy young adults. That’s why many have added pre-prepared meals, pre-cooked meals, shop-at-home and delivery options, as well as pre-cut onions and other vegetables in the produce aisle.

Incorporate pre-prepared veggies into your cooking

Buy pre-cut onions to save time on your meal prep.

Onions are a great example. Nothing strikes fear in the heart of many a younger at-home cook than having to dice an onion. When cooking with onions in your meals, you get that awesome flavor and solid nutrition, but you don’t have to do the chopping or slicing yourself. The produce aisle is a great place today to find pre-cut and pre-sliced options on many of your favorite vegetables. You can even find pre-cut onions in the freezer aisle. Time is at a premium today. But today’s shortcuts can make cooking less daunting. By devoting a little time to planning out your meals, you can make great and nutritious meals at home, without the expense.

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How will you celebrate National Onion Day?

A very special day is looming – a day that celebrates one of the oldest vegetables grown in America — the onion.

It’s a day to cheer one of the nation’s most popular and versatile vegetables. Come Thursday, June 27, we can all celebrate National Onion Day.

National Onion Day, June 27

The onion — Nature’s Ninja — is the third-most consumed fresh vegetable in the United States, and it is packed with heart-healthy nutrients to keep disease and some cancers at bay. The most recent study in China determined that regular Allium (onions, leeks, garlic) consumption could reduce bowel cancer incidence by as much as 79 percent.

While it has a solid nutrient value, unlike many diet foods, its flavor continues to shine in a variety of forms from grilled or stuffed, to sautéed or pureed. This is a day you can slice and dice and caramelize to your heart’s content.

The many varieties all contain their unique flavors by the way they are prepared and by the variety used.  Let the luscious smells waft through the kitchen to tempt the hungry bellies and serve up onions for breakfast, lunch, dinner, snack — even dessert.

Try all varieties and spread them throughout the day. Have an onion dinner party, and pack it with onion dishes. See how much red, white and yellow onions you can incorporate in your day of onions.

How about a healthy Chipotle Egg Breakfast Sandwich to start your day, or serve up a hearty Onion and Egg Hash for the family? A Spicy Onion Panini or that French Onion Soup could easily turn lunch into a decadent treat. Maybe try a little Creamy Onion Dip for an appetizer before dinner? How about a dinner of Pasta Primavera with Caramelized Onions or Garden-style Fish with Onions and Bell Peppers?

Let’s not forget dessert. The sweetness of the onion complements the chocolate and pecans in our Vidalia Onion and Georgia Pecan Chocolate Chip Cookies.

Naturally sodium, fat and cholesterol free

Don’t worry about overeating this phenom of Mother Nature. One onion – Nature’s Ninja — contains 20 percent of your daily Vitamin C needs and 12 percent of your fiber needs. And don’t forget, it’s naturally sodium, fat and cholesterol free and only 64 calories per one-cup serving.

Can you do it? Can you take on the challenge of a day full of onions? Ditch the breath mints and go all in to celebrate National Onion Day on June 27.

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The onion ring’s national day is here

National Onion Ring Day is about here (June 22), and we’re excited. You see, we heard in recent years about a restaurant in New Orleans that served special onion rings, one with a kick and tanginess we’ve never tasted before.

Wine and Bring Pickled Onion Rings
These Wine and Brine Onion Rings started out as red onions pickled in red wine.

The only issue was the chef wasn’t willing to share. So we decided to try our own version and enlisted Chef Aran Essig, CEC, CCA, the executive chef with the University of Northern Colorado, to take a swing at duplicating the deliciousness of what we deemed, the “Pickled Onion Ring.”

There are tons of recipes out there. We’re adding Wine and Bring Pickled Onion Rings from Chef Essig to our list. In fact, the National Onion Association has its hands on a variety of onion ring recipes. The Best Ever Onion Rings, Rootbeer Onion Rings, Crispy Microbrew Onion Rings, even Crispy Barbecue Onions (though not specifically the battered version, they are still rings).

But this version is special. It’s a taste that knocks out the traditional onion ring, and may put a little pucker on your face.

Wine and Brine Pickled Onion Rings

Crisp, fried onion rings with a tangy twist

2 Medium                     Red Onions                   Sliced into ¾ inch rings

8 fl oz                           Red Wine Vinegar

2.5 TBS                         Sugar

1 TBS                            Salt

3 fl oz                           Red Wine

3 each                          Cloves 

  1. Slice Onions
  2. In a Sauce Pot, Combine the Vinegar, Sugar, Salt, Wine and Cloves.
  3. Place the onions in the liquid. Do not separate the rings. They will separate as the mixture cooks.
  4. Bring to a simmer and simmer for 3-4 minutes swirling the pan to ensure all the onions are exposed to hot brine.
  5. Remove from heat and allow to steep for 15 minutes.
  6. Place into a clean container and place in refrigeration for at least 2 hours. Onions should be submerged in the liquid.

Wine Batter

200 grams         (Approx. 1 cup)             All-purpose flour

1 each              Large                            Egg                   (Beaten)

260 grams        (Approx. 1 1/4 cup)        White Wine

70 grams         (Approx. 1/4 cup)           Brine

  1. Whisk egg, wine and brine together.
  2. Add to flour and stir to combine
  3. Chill for 1 hour

Finishing

  1. Heat frying oil to 350 degrees
  2. Remove onion rings from brine and pat dry any excess moisture
  3. Dip in batter and place in hot oil
  4. Fry till golden and crisp
  5. Serve warm
Posted in Appetizer Recipe, Onion Recipes | Leave a comment

Making plant-based bowls are easy with this how-to

Many people are incorporating plant-based recipes into their weekly meal plan and the summer months are a great time to experiment with plant-based options as local produce is abundant! Plant-based eating provides an abundance of nutrients and helps you moderate calorie intake with plenty of fruits, vegetables, whole grains and plant based protein sources. It doesn’t mean you have to go meatless and a variety of protein sources can be used for flexibility.

vegetarian bowl picture
You can get as creative as you want to make your own plant-based bowl.
See the recipe for this Buddha Bowl below.

Incorporating more plant-based meals into your diet is certainly a healthful habit and creating plant-based power bowls is a delicious trend to try! There are endless ways to put together various grains, vegetables, nuts and seeds, protein sources and flavorful sauces to please everyone.

Here is an easy equation for building your plant-based power bowl:

Whole grains + Vegetables + protein source + seasoning/sauce

With this easy equation, and the following examples from each category you’ll be on your way to building a one-of-a-kind meal in a bowl.

Whole Grains: Brown rice, quinoa, bulger, farro, etc.

Vegetables: Onions, broccoli, cauliflower, squash, avocado, spinach, sweet potato and more. Think of

This as a great way to use leftover veggies; and you’ll have less food waste!

Proteins: Eggs, tofu, nuts/seeds, beans/legumes, and/or veggie burger crumbles. If you choose not to go plant-based add shredded chicken; seafood or lean beef/pork.

Seasoning/Sauce: A great sauce can really add flavor to your bowl! Experiment with tahini dressing, balsamic dressing, sesame/miso flavors, lemon/lime, Dijon mustard based dressing, sweet onion dressing, etc.

Now, get ready to create a bowlful of delicious!
Here’s one of our favorites. Grilled vegetables combined with quinoa and savory, slightly sweet tahini sauce to make the perfect bow of yum.

Sheet Pan-Style Buddha Bowls

Sheet pan full of vegetables to make plant-based bowls.
HyperFocal: 0

Ingredients

2 yellow onions, peeled and cut into 1/2 inch wedges
Half a head of red/purple cabbage, cut into wedges
2 red potatoes, cut into 1/2 inch wedges
1 small butternut squash, peeled and 1/2 inch diced 
1 pound Brussels sprouts, halved
Extra virgin olive oil
Salt and Black Pepper to taste
1-1/2 cups quinoa, cooked according to package directions 
1 tablespoon tahini
1/2 of a lemon, juiced
1 teaspoon Dijon mustard
1/2 to 1 teaspoon maple syrup
2 avocados, peeled and sliced
Fresh parsley for garnish

Directions

Preheat the oven to 400 degrees Fahrenheit. Line a large 13 x18-inch sheet pan with parchment paper. Place the vegetables in a single layer on the sheet pan. Drizzle with olive oil and season with salt and black pepper. Roast vegetables for 40 minutes or until tender. Add more salt and pepper if needed.

While the vegetables are roasting, cook 1-1/2 cup of quinoa according to package directions. 

Next, make the tahini sauce in a small bowl by whisking together: tahini, lemon juice, mustard, and syrup until smooth. 

To assemble the Buddha bowls, spoon quinoa into bowls. Add roasted veggies and garnish with avocado and parsley. Drizzle tahini sauce over each bowl and serve.

Makes 4 to 6 servings.

Posted in Onion Recipe, Onion Recipes | 2 Comments