And Onions

 

A few months ago, a friend came to lunch and brought a bottle of curried onions. Hmm, I thought, that would be a good way to make use of Jack's onion crop. I couldn't find a recipe that sounded anything like Jenni's curry, so I adapted a recipe for Curried Green Beans. The first batch went down very well, so I've made some more. 

On a side note, I lost my recipe for curried green beans in one or other house move. Luckily I had shared it with friends and was able to get it back from one of them. Which goes to show the advantage of sharing recipes! So... I'm going to share my recipe for curried onions here, for anyone who wants to use it, and to act as a back up for me. 

Curried Onions

Makes 8 jam jars full

Ingredients

2 kg onions

1 Tablespoon oil

1 Tablespoon butter or margarine

50g hot curry powder

4 chillies (optional)

1 cup sugar

1 Tablespoon salt

1 Dessert spoon turmeric

750 ml vinegar

750 ml water

3 heaped Tablespoons cornflour

1. First sterilize the jars and lids. I use baby bottle sterilizer or bleach, one teaspoon to one litre water.

2.Peel the onions, cut them in half and then in slices, not too thin or they'll go to mush.

3. Heat the oil and butter, add the onions and cook them over a low heat until they are soft but not brown.

4. Add to the pot the curry powder, chillies, sugar, salt, and turmeric, mix well and continue frying for a few minutes.

5. Add the vinegar and water. Bring to the boil and then simmer while heating up the jars and lids.

6. I put jars in the oven to heat, at 110 degrees celcius, putting them in a cold oven and then switching on and leaving them until the  temperature is reached. I use boiling water to heat the lids. 

7. Mix the cornflour to a paste with water, add to the pot and stir until the mixture thickens. Pour into hot jars. I use a funnel made from the top of a 2 litre bottle to aid bottling, it helps keeps the jars clean. Wipe mouth of jar and put on lid. 

8. Keep for three weeks to mature before eating.