I have just made your caramelised onion chutney and it is absolutely delicious. I am so looking forward to using it. The instructions are very good and easy to follow. Thankyou so much
I've been cooking for ages but very new to video making so it's great to have the feedback that you are finding them easy. Thanks so much, and it's worth the wait ☺️
Lovely thank you for the video doing chutney WITG red onions for winter , it’s great ideas , my mum is star she always has lots of thing in pantry so Now it’s time to make lots stuff for winter just in case if we lack of food in 2022/23 you never know , brilliant video thank you xx
Glad you liked it. Unfortunately I've never really grown many aubergines so he only way I've kept them was to roast them and mix in a tomato sauce, then freeze in portions for use in vegetable lasagne/chilli/spaghetti.
This also makes a great picnic item or even a pretty epic burger topping. But it's a must for Christmas and I'd love to know if there is anything you prepare early for Christmas, I'm always on the look out for inspiration. Enjoy your food adventures!
If everything has been sterilised and sealed properly they will keep for 12 months but are at their absolute best between 4 and 8 as the flavours can lose intensity after that, just like leaving your spices in the cupboard too long. Once opened as long as you keep it in the fridge it's seems fine after a month. I just finished the one I opened before Christmas this weekend and it tasted as good as the day I opened it. That's the longest I've ever been able to make it last just due to eating it too quickly.
@@CupboardCreations awe that’s brilliant . Just the answer I was hoping for . I’d like to make a back and give them as gifts so I’ll be able to best before them on the label .thankyou so much . 🏴
Just found your channel while looking for recipes to make for Christmas 🎄 Do you think wholegrain mustard would work well in replacement of the mustard seeds?? Thanks x
I think wholegrain would work well, I'd just reduce the quantity a little to a teaspoon and a half as it will likely come through a bit stronger. Have a great Christmas
Thanks, makes perfect sense on waiting for the seal. For me I think I'd have to put the outer lid on after it sealed as I'm way too clumsy and would probably knock it out of the cupboard. To be honest I think I'm sticking with normal jam jars from now on as I whilst those jars look good I find them a bit fussy to use
If you sterilise the jars and get a proper seal it will keep for a year in the cupboard quite happily. After that it will be fine to eat but the flavours will probably start to mellow a bit.
Sure, if you give it a good stir to stop it clumping together there is no reason it wouldn't work. Just check the heat level before you add it and possibly reduce the amount as some of them can be pretty fiery
I make date syrup n its fabulous plus a little coconut sugar for caramel flavour. When you dont like swear words means your throat chakra is closed means you dont easily speak your deep inner truths etc. To be offended is ego. Your feeling come from you how can they hurt you?
Not strictly. You'll notice the difference if you eat it straight away. You'll be able to pick out the caramelized onions the vinegar and spices separately. Whereas the flavours will just sort of become one if you do wait. If you can't wait then don't, it'll still taste great. Or just make twice as much and by the time you've eaten the first batch the second will have matured 😁
C word is banned - continues to use it anyway :-D. Great recipe! I used cracked peppercorns instead of the suggested spices. I also think, at the stage of caramelization, a little flambé would go down well with some brandy or whisky, I will update you when I try it!
Please do, that sounds like a great idea. I can always get behind a little brandy or whisky in anything. One more day and I can officially mention the c word in the house 🙂
It's a fair question so I've done the maths on the recipe Total cost for everything from my supermarket was £8.50 and it leaves most of the spices and vinegars left over. If you just measure what you use of each compared with it's price it works out £1.60 a batch so 80p a 200ml jar. If you aren't going to use those remaining ingredients in other recipes it won't make sense to do it but with those you have enough for 3 batches just adding in another £1 worth of onions. That's £9.50 for 6 jars so £1.60 a jar and still enough of the spices left over for a couple of good curries. At Christmas they were wanting up to £4.00 a jar for a good one near me.
I'm still here 3 year making this chutney man, thank you!
That's awesome, so glad you like it
Another year, and I’m making this again! Solid recipe
That's great to hear, glad your enjoying it
I like the fact that you add spices to your recipe. I'm gonna give this a go today. I love caramelised onions!
Thanks for the lovely comment, glad you like it. I'll admit I'm kind of addicted to spices they add so much to almost any meal
I’m a Yank who’s always wanted to try Onion Chutney and, thanks to your recipe, now I have. Delicious! Thanks for sharing!
That's great to hear, made my day thank you
I have just made your caramelised onion chutney and it is absolutely delicious. I am so looking forward to using it. The instructions are very good and easy to follow. Thankyou so much
Absolutely my pleasure, thanks for the feedback. It's always great to know someone has given it a go and enjoyed it.
I just made this today. Wait now for several weeks before trying. Hard waiting. Your recipe is very easy to follow, Thank You
I've been cooking for ages but very new to video making so it's great to have the feedback that you are finding them easy. Thanks so much, and it's worth the wait ☺️
Lovely thank you for the video doing chutney WITG red onions for winter , it’s great ideas , my mum is star she always has lots of thing in pantry so Now it’s time to make lots stuff for winter just in case if we lack of food in 2022/23 you never know , brilliant video thank you xx
I watched your video a few months ago and couldn’t find it again. Soooooo excited to try this out now. Nice one, mate
Thank you so much, I'm just as excited you did find it again. I hope it goes well for you 🙂
Just found your channel, made this today and hells teeth it's blooming awesome, thanks for posting
Thanks so much, that brightened up the start of my week. Glad you liked it.
Thanks for the recipe, this will be this years Christmas chutney!
That's great news, hope you enjoy it and have a great Christmas
Back here again to make this 💪
I love your simple recipe.. will try and let you know… thanks for sharing
Thanks so much, I hope you like it
Come across your channel while looking for a keto chutney recipe.... I have subbed and can improvise low carb/keto with your ideas too ☺
That's fantastic, would have no idea how to myself but really great to know they have been of use 👍
Thank you for the recipes. Easy to follow the instructions. Question. I have plenty aubergines. How do you preserve them? Any good ideas.
Glad you liked it. Unfortunately I've never really grown many aubergines so he only way I've kept them was to roast them and mix in a tomato sauce, then freeze in portions for use in vegetable lasagne/chilli/spaghetti.
Thank you so much for the advice. I love your recipes.
This also makes a great picnic item or even a pretty epic burger topping. But it's a must for Christmas and I'd love to know if there is anything you prepare early for Christmas, I'm always on the look out for inspiration.
Enjoy your food adventures!
Spot on mate, proper tasty stuff! Great work
Thanks so much, glad you enjoyed it
Great work Mate. John In Perth, Western Australia. Australia
Thanks Mate, glad you enjoyed it
Looks delicious, thanks for posting
Thank you for watching 😀
Lovely recipe. Wonderful demo. Thank u. Could it be similar to the famous Jack Daniel sauce . I have been hunting for a recipe like this. Thank u 🙏🏻😊
I know the Jack Daniels drink probably better then I should but not the sauce. Need to find out more about it now 😁
Exceand very detailedllent quality recipe, very easy to understand , I am sure any one can prepare, looks really yummy and tasty👌
🤝stay connected😊
Very nice
Looks delicious Thankyou How long can they sit in the cupboard ? Also once the jar is open how long does it keep?
If everything has been sterilised and sealed properly they will keep for 12 months but are at their absolute best between 4 and 8 as the flavours can lose intensity after that, just like leaving your spices in the cupboard too long. Once opened as long as you keep it in the fridge it's seems fine after a month. I just finished the one I opened before Christmas this weekend and it tasted as good as the day I opened it. That's the longest I've ever been able to make it last just due to eating it too quickly.
@@CupboardCreations awe that’s brilliant . Just the answer I was hoping for . I’d like to make a back and give them as gifts so I’ll be able to best before them on the label .thankyou so much . 🏴
This will taste good on my cassava pie 🤤
I don't think I've ever had cassava knowingly, going to have to give it a try, sounds great
Just found your channel while looking for recipes to make for Christmas 🎄 Do you think wholegrain mustard would work well in replacement of the mustard seeds??
Thanks x
I think wholegrain would work well, I'd just reduce the quantity a little to a teaspoon and a half as it will likely come through a bit stronger.
Have a great Christmas
@@CupboardCreations perfect thankyou x
Will try this and update! Please use better filming angle
This looks fab! Have you made it with red onions?
I haven't tried it with red myself but can't see why it wouldn't be just as delicious. If you give it a go let me know how it turns out.
@@CupboardCreations I shall give it a go...though I. Gonna need a bigger cupboard with my planned plum gin and sloe gin pre-C word :)
You shouldn't put the outer lid on until it seals. I actually don't put the outer lid on at all as it can prevent a good seal. Rexipe looks Amazing!!!
Thanks, makes perfect sense on waiting for the seal. For me I think I'd have to put the outer lid on after it sealed as I'm way too clumsy and would probably knock it out of the cupboard. To be honest I think I'm sticking with normal jam jars from now on as I whilst those jars look good I find them a bit fussy to use
Is there a shelf life on the chutney at all
If you sterilise the jars and get a proper seal it will keep for a year in the cupboard quite happily. After that it will be fine to eat but the flavours will probably start to mellow a bit.
Could you swap the mustard seeds for seeded mustard?
Sure, if you give it a good stir to stop it clumping together there is no reason it wouldn't work. Just check the heat level before you add it and possibly reduce the amount as some of them can be pretty fiery
I know people who cook and can their own mincemeat filling a few weeks before Christmas for mince pies.
That sounds really interesting, I've never thought of doing my own before. I might have to look into that for this year
👍👍👍👍👍
I make date syrup n its fabulous plus a little coconut sugar for caramel flavour.
When you dont like swear words means your throat chakra is closed means you dont easily speak your deep inner truths etc. To be offended is ego. Your feeling come from you how can they hurt you?
Is it necessary to wait 🙊
Not strictly. You'll notice the difference if you eat it straight away. You'll be able to pick out the caramelized onions the vinegar and spices separately. Whereas the flavours will just sort of become one if you do wait.
If you can't wait then don't, it'll still taste great. Or just make twice as much and by the time you've eaten the first batch the second will have matured 😁
C word is banned - continues to use it anyway :-D. Great recipe! I used cracked peppercorns instead of the suggested spices. I also think, at the stage of caramelization, a little flambé would go down well with some brandy or whisky, I will update you when I try it!
Please do, that sounds like a great idea. I can always get behind a little brandy or whisky in anything.
One more day and I can officially mention the c word in the house 🙂
red onion would be better. that way it's got it's natural sweetness without adding sugar
Youve probably spent 15 quid on ingredients. Hows it cheaper to make one? 🤷🏻♂️
It's a fair question so I've done the maths on the recipe
Total cost for everything from my supermarket was £8.50 and it leaves most of the spices and vinegars left over. If you just measure what you use of each compared with it's price it works out £1.60 a batch so 80p a 200ml jar.
If you aren't going to use those remaining ingredients in other recipes it won't make sense to do it but with those you have enough for 3 batches just adding in another £1 worth of onions. That's £9.50 for 6 jars so £1.60 a jar and still enough of the spices left over for a couple of good curries.
At Christmas they were wanting up to £4.00 a jar for a good one near me.