Caramelised red onion chutney
Member recipe by Klmeyer77
ServingsServes 1 - 5 Jars
Sweet & Sticky Red Onion Chutney, perfect with cheese at Christmas
- 8 red onions
- 1 red chilli
- 2 bay leaves
- 25ml olive oil
- 200g brown sugar
- 150ml balsamic vinegar
- 150ml red wine vinegar
- Step 1: Cut your onions and chilli into short, thin slices and put them into a pan with the bay leaves and oil. Cook gently over a low heat for about 20 minutes.
- Step 2: Once the onions are dark and sticky, add the sugar and the vinegars and simmer for 30 minutes or so, until the chutney is thick and dark.
- Step 3: Pour the chutney into hot, sterilised jars and let it cool. Ideally, you should leave it for a month or more before you eat it, to mature in flavour.
- â¢ This recipe is taken from The SuperJam Cookbook by Fraser Doherty (Ebury, Â£10.99)