Caramelised red onion chutney
- Preparation and cooking time
- Total time
- Easy
- Makes Jars
Skip to ingredients
Showing items 1 to 6 of 6
- 8 red onions
- 1 red chilli
- 2 bay leaves
- 25ml olive oil
- 200g brown sugar
- 150ml balsamic vinegar
- 150ml red wine vinegar
Method
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
⢠This recipe is taken from The SuperJam Cookbook by Fraser Doherty (Ebury, £10.99)
