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Caramelised Onion Chutney

This chutney is fantastic with grilled meats, especially sausages, and a spoonful added to pan juices helps make a great gravy for roasts.

Caramelised Onion Chutney
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 8 red or brown onions
  • 1 red chilli
  • 2 bay leaves
  • 25ml olive oil
  • 200g brown sugar
  • 150ml balsamic vinegar
  • 150ml red wine vinegar
Instructions
  1. 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 30 minutes.
  2. Once the onions are dark and sticky, add the sugar and the 2 vinegar types and simmer for 30 minutes or so, until the chutney is thick and dark.
  3. Pour the chutney into hot, sterilised jars and let it cool. Ideally, you should leave it for a month or more before you eat it, to mature in flavour.
Notes
Store for up to 6-12 months.

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