Red onion and Balsamic chutney Recipe
Ingredients for people
- Red onion(s) : 6 whole
- Red chilli(s) : 1 whole
- Garlic clove(s) : 6 whole
- Bay leaf (-ves) : 2 whole
- Demerara sugar : 150 g
- Balsamic vinegar : 100 ml
- Maldon salt : 10 g
- Olive oil : 30 ml
- 1
Remove the root end from the garlic cloves, smash and peel. Roughly chop and set aside.
- 2
Trim off the woody tail from the red chilli. Cut in half lengthwise, and scrape out the seeds and spongy rib, set aside.
- 3
Top and tail the red onions, cut in half and peel. Slice thinly lengthwise.
- 4
Over a medium heat, sweat the onions with the salt in the olive oil until soft and translucent. Add the chopped garlic, chilli and bay leaves, and cook out for about 2 minutes.
- 5
Turn up the heat to medium high, and add the demerara sugar. Stir constantly so that it doesn't attach.
- 6
When the sugar begins to bubble, add the balsamic vinegar and allow to boil off.
- 7
Remove from the heat, and pack into a jar. Leave to cool completely before putting the lid on and refrigerating.
Alternatively, you can tightly pack the jars, and sterilise the filled jars in a water bath for 30 minutes. The sterilised jars of onion marmalade will keep for 6 months in a cool cupboard.
«This red onion chutney will keep in the refrigerator for about two weeks.»
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Add to my shopping list Sweet, sticky and savoury onion chutney are a must-have cupboard staple. Use this condiment to add oomph to your cheese board, canapé platter, or just slather it on a sandwich!
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