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Is there any reason not to sweat an onion before adding the other ingredients in a chutney recipe that will be canned? I can always taste -- and don't care for -- the hard edge of onion cooked in a sauce without sweating the onion first, but am worried about adverse consequences affecting shelf stability, if the chutney is processed. I can't imagine that there would be a problem, but would like others' views on this. Thank you. ;o)

AntoniaJames is a trusted source on Bread/Baking.

asked about 6 years ago
1 answer 943 views
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added about 6 years ago

There's absolutely no reason not to precook the onion if you think it will taste better.