Of all the chutneys I make at Christmas time this caramelised red onion chutney is the one that people are still talking about in summer, so much so that I have had to start making a mid year batch to tide people over, myself included! Aside from pairing it with cold meats or a cheese board, its excellent at pepping up cheese on toast, on pizza with goats cheese or in a quiche. I found this amazing recipe courtesy of the Guardian website and the recipe is by Fraser Doherty of Super Jam fame.
I use large red onions so find that makes approximately 1.4 litres which is roughly enough for 3 medium 300ml jars and 3 small 180ml jars. The recipe isn’t specific on what sort of brown sugar so I use 100g light brown and 100g dark brown sugar to cover all bases. And again, as per my other chutney post, your house will smell of onions and vinegar for a good few days after making this.
Makes 4-6 small to medium sized jars
8 red onions
1 red chilli, finely chopped and de-seeded
2 bay leaves
25ml olive oil
200g brown sugar
150ml balsamic vinegar
150ml red wine vinegar
Slice the onions into short, thin slices and put them into a pan with the chilli, bay leaves and oil. Cook gently over a low heat for about 20-30 minutes.
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. You know it is ready when the spoon dragged across the bottom of the pan leaves a brief gully before the chutney merges again.
Pour the chutney into hot, sterilised jars, seal the lids on tightly and let it cool. Ideally, you should leave it for at least a month before you eat it, to allow the flavours to mature.