Last week I made the most of living in a house with a gas hob and made some Red Onion and Balsamic Chutney! Today I spent some time labeling up the jars and adding some pretty ribbon to make my small gifts a little more special.
This chutney is super tasty, especially in a toasted cheese sandwich!
I adapted the recipe below from The SuperJam Cookbook by Fraser Doherty.
Red Onion and Balsamic Chutney:
Makes about 4-5 jars.
8 red onions
2 deseeded red chillies
2 bay leaves
30ml olive oil
6oz/170gram brown sugar
150ml balsamic vinegar
150ml red wine vinegar
Chop up the onions and chillies and pop them in to a pan with the oil and bay leaves.
Cook on a low heat until soft, translucent and sticky, about 15-20 minutes.
Add the sugar, mix until even and then add the vinegars.
Simmer for 30-40 minutes, stirring occasionally.
Ladle the thickened chutney into hot, sterile jars and allow to cool. Leave the chutney to mature for a month or so for maximum enjoyment!