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)
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