Saturday, October 15, 2011

Onion and Tarragon Jam/Chutney- Vegan MoFo Day 15.

This is spectacular. It's sweet and goes really well with the Baked Cashew Cheese I have just made. You can call it jam. You can call it chutney. Hell, you can call it Martin. Just don't call it bland because It's anything but.

This recipe also sees the last of my giant $3 onion bag. There are a few onions that started to grow stalks. I think I may pop them in the garden and see what happens. Oh. Yeah.

Time: 5 Minutes Prep, 30 Minutes to cook, 5 Minutes to bottle.
Makes: 2 Medium size jars.


  • Four cups of onions, sliced very thin.
  • Two tablespoons of olive oil.
  • One star anise.
  • Half a teaspoon of powdered mustard.
  • One teaspoon of tarragon.
  • Two bay leaves.
  • Half a cup of sugar.
  • Half a cup of brown vinegar.
  • Three quarters of a cup of water.
  • One teaspoon of soy sauce or tamari. 


Heat the oil in a saucepan over medium heat. Add the star anise, powdered mustard, tarragon, bay leaves  and the onions. Saute for about a minute and place the lid securely on the saucepan. Reduce the heat to low and leave to cook for twenty minutes, stirring only once. You shouldn't need to stir it that much.

Add the sugar, the vinegar, the water and the soy sauce/ tamari. Bring to the boil and let simmer for 10 minutes. It's now ready to bottle. Spoon the mixture into sterilised jars. To sterilise the jars, put them in boiling water for a few minutes. Be careful. It's hot.

Serve on crackers or on burgers or in a salad. Actually, serve it however you want it. xx

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