My mum made me a batch of her sweet and sticky caramalised red onion chutney the other day. It was absolute heaven in a jar. I loved spreading it over my sandwiches and covering it over crackers with a big slabs of blue stilton or bree. A jar of this would go beautifully at Christmas time in a homemade food hamper with crackers and assorted cheeses, although a batch of this needs to be prepared for at least a month in advance to allow the flavours to mature. This recipe was taken from the BBC Good Food website and makes around 2 large jars.
Ingredients – 8 red onions, 1 red chilli, 2 bay leaves, 25ml olive oil, 200g brown sugar, 150ml balsamic vinegar and 150ml red wine vinegar.
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.
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.
3. Pour the
chutney into hot, sterilised jars (watch this video from jamieoliver.com to do this properly) and let it cool. Ideally, you should leave it
for a month or more before you eat it, to mature in flavour – don’t worry it’s definitely worth the wait!