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Oct 15, 2015 · Method. Roughly chop the cooking apples, onions and dates. Cook together in a preserving pan with the cinnamon, ginger salt and 150ml (5fl oz) of malt vinegar over a low heat for an hour. Add the brown sugar and the rest of the malt vinegar and continue to cook for a further 2 hours, until moist but still thick. Pot in sterilised jars.
Oct 9, 2021 · Cover with lid and cook for 40 minutes until onions are soft but not brown. Stir in 4 tablespoons of sugar and cook for 15 minutes on a low heat, stirring from time to time. Remove the lid and take off the heat. Stir in the rest of the sugar along with the salt, chilli flakes and vinegars.
Method. STEP 1. In a pan, heat the cider vinegar and caster sugar until the sugar has dissolved. Add the chopped rhubarb, dates, ginger and cardamom pod and cook for 15-20 mins or until the rhubarb has broken down and the liquid has reduced to a thick chutney. Season with salt and serve with the hoppers, cauliflower curry and leek seeni sambol ...
Jul 14, 2023 · Tip the lemon mixture along with the rest of the ingredients in a preserving pan. Stir the contents over a medium heat until the sugar has dissolved. Crank up the heat and let the mixture reach a boil, then reduce to a steady simmer. Continue to cook uncovered for 45 minutes or until the chutney has thickened.
Oct 5, 2023 · In a large heavy-bottom pan, heat the olive oil and add the sliced onions, bay leaves, black pepper and salt. Cook over low heat for about 20 to 30 minutes. Step 3. Add the remaining ingredients: brown sugar, balsamic vinegar, wine, and mustard seeds (if using).
Method. Heat the oil in a large, heavy-based saucepan and gently fry the onions over a medium-low heat for 25-30 mins, stirring regularly. The onions should be softened but not browned, and reduced by about half. Stir in 3 tbsp of the sugar, increase the heat, and cook for 7-10 mins, stirring occasionally, until the onions are just starting to ...
Jan 7, 2022 · Peel and roughly chop the red onions. Add the oil to a large, heavy bottom, pan and place the onions in it. Set the flame to low and saute onions for 25 minutes or so, stirring every few minutes so the onions do not burn. While the onions are sauteing, peel and roughly chop up the garlic and ginger and set aside.
