As I mentioned previously, I’m making hampers for a few people this Christmas. One of the things I’ve made for them is red onion chutney. The recipe is from the Super Jam cookbook, so it’s not my own but I thought I’d share it as it’s really yummy and so quick and easy to make.
8 red onions
1 red chilli
2 bay leaves
25ml olive oil
200g brown sugar
150ml balsamic vinegar
150ml red wine vinegar
What to do:
I got 5 small jars (around 200g) out of this recipe.
!) Slice the onions and the chilli into thin slices. The recipe states to cut them into thin, short slices but I left my slices long as I wanted a more ‘rustic’ chutney. You can add the chilli seeds to the recipe too if you like a real kick (I left them out of my one as not everyone I’m giving it to is as keen on hot spice as I am).
4) Simmer the onions for 30 minutes until dark and sticky. Take off the heat and transfer to hot, sterilised jars (boil in water to sanitise the jars and their lids). Seal and leave to cool. You’re done!
The recipe states that the chutney is best left to mature for about a month for the flavour to really develop. Refrigerate after opening and eat within 6 weeks or so. I kept a jar aside for myself, I’m planning to eat it as part of my vegan cheese board! NOM.
Well, that’s all for now, thank you kindly for reading.