Caramelised Red Onion Chutney
This delicious red onion and chilli chutney recipe is a must-have in your pantry. The sweet and tangy flavors will enhance any dish, giving it a rich depth of taste. Enjoy the process of making this chutney and watch it transform into a beautiful, dark and sticky condiment. Perfect for pairing with cheese, meats, or as a delightful gift for your loved ones.
— Constant Cookbook
Ingredients
- 8 red onions
- 1 red chilli
- 2 bay leaves
- 25ml olive oil
- 200g brown sugar
- 150ml balsamic vinegar
- 150ml red wine vinegar
Instructions
- 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.
- ⢠This recipe is taken from The SuperJam Cookbook by Fraser Doherty (Ebury, £10.99)
Yield
Makes 5 jars
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