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)

• Posted by: AntoniaJames
• September 20, 2010

• 2307 views
• 1 Comment

• prep techniques
• sweating an onion