CARAMELIZED RED ONION CHUTNEY
I found a lovely recipe for Caramelized Red Onion Chutney and made it this afternoon. This recipes come from The Cake Hunter, found HERE
Despite making the chutney and it smelling wonderful, I've to wait at least a month before I can enjoy it. This will allow sufficient time for the flavours to combine together and the vinegar taste to die down a bit.
Here's the recipe but do check out The Cake Hunter too.
The recipe state 4-6 jars but I only got 2 as you can see above. I'm sure if you use smaller jars you'll get more.
8 red onions
1 red chilli
2 bay leaves
25ml olive oil
200g brown sugar
150ml balsamic vinegar
150ml red wine 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 used my largest pan and it was full to the brim but it does cook down so don’t worry.
- 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.
- Pour the chutney into hot, sterilised jars, put the lid on and let it cool. The bit on the lid that pops up and down once you’ve opened it will go back down as the heat from the jar seals it up again.
- The chutney is best if you leave it for a month to let the flavour really develop so it’s probably best to make it in the next 2 weeks if you feel like making it for Christmas.