- STEP 1
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
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
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.
- STEP 4
â¢ This recipe is taken from The SuperJam Cookbook by Fraser Doherty (Ebury, Â£10.99)