Ingredients
- 3 tablespoons olive oil
- 1.5kg onions – thinly sliced
- 300g dark muscovado sugar
- 200ml red wine vinegar
- 3 tablespoons balsamic vinegar
- 3 garlic cloves – crushed
- 1 tablespoon wholegrain mustard
- ½ teaspoons paprika
- ½ teaspoon crushed chillies
Makes 4 jars of chutney
Method
- Heat the oil in a large saucepan and add onions
- Gently cook over a low heat for 25-30 minutes until the onions are softened but not brown
- Stir in 3 tablespoons of sugar
- Increase the heat and cook for 10 minutes until onions start to colour, stirring occasionally
- Lower the heat then add all the other ingredients
- Simmer for 30-40 minutes, stirring occasionally.
- The chutney is cooked when the mixture has thickened and darkened to a rich caramel colour
- Spoon the hot chutney into sterilised jars.
Download the recipe sheet to give it a try for yourself
