Caramalised Red Onion Chutney

This was the first of my cooking sessions for the "gifts for Christmas".  I love a good chutney.  Once you grow up and move onto the decedence of chutneys the plain old tomato sauce is just never quite the same.


This recipe is relatively easy, so if you're new to jam or preserves making, this is definitely a great beginner to start with. The only consideration is the cooking of many onions can get a little taxing on the senses, so if you have a gas burner on your barbecue, make it outside.  I transferred mine as after ten minutes inside it had us a little teary!

 Here is what you need.

8-10 red onion
1 red chilli
2 bay leaves
25mls olive oil
200g brown sugar
150ml balsamic vinegar
150ml red wine vinegar

What to do....

1. Cut your onions and chilli into short, thin slices and put them into a pan with the bay leaves and oil. If you have a slicing attachment for a food process then use that!  For some reason I assumed red onions would not make me cry...after slicing up half by hand, I quickly got out the trusty food processor!  Cooks over a low heat for about 20 minutes.

2. Once the onions appear dard and sticky, then add the sugar and the vinegars and continue to simmer for 30 minutes or when the chutney is thick and dark.

3. Spoon the chutney into hot, sterilised jars and let it cool.  (no comments on my messy-ness!)

This chutney is the perfect accompianment with goats cheese, on pizza, in a quiche or any barbeque!!
Make it now, as it needs a month to mature in the jar, making it a perfect Christmas gift.

Are making any preserves for christmas gifts?

xx