Caramelised Red Onion Chutney
Sweet & Sticky Red Onion Chutney, perfect with cheese at Christmas
- 3 kg red onions
- 3 red chillies
- 6 bay leaves
- 50 ml olive oil
- 300 g muscovado sugar
- 300 ml balsamic vinegar
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. I tend to cook in 2 woks to speed up the process.
Once the onions are dark and sticky, take out the bay leaves, add the sugar and the vinegars and simmer for 30 minutes or so, until the chutney is thick and dark.
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.
Adapted from The SuperJam Cookbook by Fraser Doherty