Caramelised Onion Chutney
- 7 medium red onions
- 2 medium shallots
- 1 medium white onion
- 1 sweet pepper (red or orange; grilled until black, peeled, seeded and diced)
- 1 red chilli (deseeded and diced)
- 270ml balsamic vinegar
- 50ml red wine vinegar
- 220g dark brown sugar
- 7cm stick of cinammon
- 2 fresh bay leaves
- 1 large sprig of rosemary (leaves picked and chopped)
- olive oil
Prep:25min › Cook:1hr30min › Extra time:5min › Ready in:2hr
- Peel and chop the onions and shallots into chutney size pieces, add olive oil to a pan add the onions, bay leaves, cinammon and rosemary.
- Cook for about 20 mins on a low heat until the onions are golden,soft and sticky, add the chilli and pepper cook for a further couple of mins.
- Add the vinegar and sugar, simmer on a low heat until thick and chutney like.
- Spoon into sterilised jars. Can be left for 4-6 weeks to develop flavour.
Does anyone know what to do once the chutney is in the sterilized jars? I put the lids on - do they need to be boiled? I am worried I will grow bacteria... - 17 Dec 2011
The last time I made this it tasted lovely but it didn't seem to caramelise or thicken.....any ideas?? - 23 Oct 2011
This recipe was easy to follow and made great chutney - made a second batch and chopped it smaller so could spread in sandwiches - I added some chopped apricots and left over dried cranberries to the mix for some extra wow factor - very pleased - 13 Apr 2012