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)
Join the party—there'll be cake.
Already have an account?Log In
Hey, you! Welcome back.
Don't have an account?Sign Up
Enter your email below and we'll send you instructions on how to reset your password
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)