Onion Marmalade, a chutney to go with left over turkey!

To make the marmalade a little more seasonal, I have substituted red onions for the more usual white ones.

6 medium red onions
3oz butter
2oz light soft brown sugar (demerara, for instance)
1 tablespoon cider vinegar
Freshly ground black pepper

Peel and thinly slice the onions. Put in a pan with the butter and cook over a very gentle heat, stirring occasionally until softened and slightly caramelised.

Stir in the sugar, vinegar and a little pepper and heat until sugar has dissolved.

This can be served hot or cold with meats or cheeses such as a Davidstow Cheddar.

And this got me to thinking that I should add a few more pickles/chutney recipes!
I makes picalilli for my husband - I don't like it very much... he does - he loves it spread thickly on a ham sandwich (cut from the bone) on slices of my homemade brown bread... Even spreading it, the mustard/vinegar fumes can bring tears to my eyes!


Mustard Picalilli


1lb cauliflower trimmed into florets
1lb small pickling onions (peeled) and left whole
1lb cucumber, seeded and diced into 0.5 inch pieces
1lb courgettes or marrow, diced into 0.5 inch
1lb runner beans, trimmed and finely sliced
lb pumpkin, peeled and seeded and diced into 0.5 inch pieces
1oz dry ENGLISH mustard powder (the only one with enough 'bite')
1lb salt
1oz ground ginger
1oz curry powder - use mild or the hot stuff, depending on your preference
0.5 oz turmeric
1oz black peppercorns
1.75 pt malt vinegar
1oz cornflour


Use a large bowl and put all the veg ingredients together and mix with the salt. Cover and leave overnight

Drain and rinse the vegetables under running cold water. Pat dry.

Put three quarters of the vinegar in a large preserving pan and add the spices and vegetables. Bring to the boil and simmer until tender (do not overcook, the veg should still have a little 'bite').

Mix the cornflour with the rest of the vinegar and add to the vegetables. Mix and simmer for about five minutes.

Turn into hot sterilised jars, seal and cool.

Store the jars in a dark cool place for approx 3 months before eating.

This is identicle to a glaze I make for roast beef! I spread it over the roast before roasting.

I have not tried it on turkey but I will real soon!!!!

I have been making this for years! I use the red onions too. Adds a nice color, and milder flavor.

The other one you posted....Lots of stuff in that one. Not sure on that one though. I might try to make it without the cucumber. Never been a fan of cucumber. Except as tezhyki(sp) for Gyro's. That is the only cucumber I like.... unless they are pickles.. I know...it makes no sence but....raw cucumber =YUK!

Oh, Shadows that sounds good.
Great stomaches think alike.... LOL!
Need some to go with it....


*drool*

Barddas
Remember to deseed the cucumber - that makes all the difference!

I'm not keen on picalilli, but my husband wouldn't feel it was Christmas without a jar for eating with cold meats...

By the way, the Greeks spell it Tzatziki (and in many other interesting ways - different on each Greek island I have visited!!)