I wanted to see what would happen if I air-fried whole onions in my Cook's Essential 5.3 qt air fryer and boy, I’m glad I did. I ended up with a spicy jalapeno onion chutney that I will make over and over and OVER again. Method posted below. Thanks for watching!
• Times, temps and texture may vary. For this video, I used a Cook’s
Essential 5.3 QT digital air fryer (1,700 watts), on 350F/180C.
• 20 minutes for one batch and 30 minutes for the second batch.
• I kept the onion paper skins on during both bakes.
• When done air frying, carefully drop hot onions into a heat-safe
dish and close with lid until cooled (mine took 60 mins to cool).
• Once cooled, unwrap the onions.
• Chop onions and place into bowl.
• Add maple syrup, raw apple cider vinegar, kosher salt and jalapeno
dust – to taste.
• Note: I added water to the first batch but not the second. I liked
the air-fry onions without water, better. But I recommend trying
both ways to see which you like best.
• Check out my video on how to make homemade jalapeno dust.
❤️ Homemade Jalapeno Dust
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