Tuesday, 14 May 2013

Caramelised Red Onion Chutney

Caramelised onion chutney is the food of God's, especially if it's made using red onions. I like anything acidic/vinegar-y, so this is right up my street. I've been banging on about making this since Christmas, but it's taken me 5 months to get around to it, but finally, it is done and in the cupboard maturing. Mmm! 'They' recommend that you leave it a month to mature before eating it, I'm not quite sure I can leave it a month to eat this bad boy but we'll see, I might have to buy a pot now from the local deli and make another pot in a few weeks so I have a constant fix of the stuff!

The recipe is sooo easy.

You will need (for 1 jar):
4 medium red onions, sliced
2 white onions, sliced
200ml red wine vinegar
200ml balsamic vinegar
200g brown sugar
1/2 red chilli, chopped small
A little salt and pepper, to season

I used a kilner jar to store mine, they're so cute!

1. Fry your onions on a low heat in a little oil until darkening in colour and soft. When softened, add your chilli.

2. When the onions have darkened, stir in your brown sugar, coating the onions.

3. Leave for a minute or two before adding the balsamic and red wine vinegars and the seasoning.

4. Turn the heat down to a very low simmer and leave, covering, for half an hour to 40 minutes for the flavours to combine.

5. While simmering, make sure you sterolize your kilner jar (or whatever jars you're using (these are probably best because of the seal though!) I just did this by pouring boiling hot water in and shutting the lid; I maybe should find out if this is correct?

6. After your half an hour-40 minutes, pour the water out of the kilner. Pour in your caramelised onion chutney and leave the lid slightly ajar to cool. When cool, fasten the jar.

Like I said, it is recommended you leave the chutney a month before eating as it matures in flavour and tastes even better. Although, if you're like me, I can't wait a month so will be eating it tonight..and probably tomorrow...and it'll probably be gone by the weekend so more will be made.


N xo

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