My red onions did really well this year and so Mr S made some of his favourite chutney. He likes it with a cheese toastie and I like it with quiche. I even add a bit to stews and curries some times. He first saw it in a book called the Super Jam Cookbook by Fraser Doherty. We got the book for 20p from a car boot sale. This recipe made just under 3 x 12oz jars. This chutney makes a lovely present and we often put these into our Christmas Hampers and then eat the almost full ones ourselves.
Ingredients
8 red onions
1 red chilli
2 bay leaves
25ml olive oil
200g brown sugar
150ml balsamic vinegar
150mol red wine vinegar
Method
- Slice the onion and chilli up thinly.
- Put them into a pan with the bay leaves and oil and cook gently over a low heat for about 20 minutes until the onions are dark and sticky.
- Add the sugar and the vinegars and simmer for around 30 minutes, or until the chutney is thick and dark.
- Pour into hot and sterilised jars and let them cool.
- Leave for a month to mature before eating.
Thanks for sharing this recipe. I like to make hampers for friends at Christmas and this will be a great addition.
No worries. Thanks for commenting
Just made the Red Onion chutney. Hubby said it’s the best he’s tasted, and putting the small amount what can’t fit in the jars on top of his steak.
Happy husband.
Will definitely be making this again!
Aww thanks for the feedback. I am so pleased.