I used to make this recipe quite regularly when I baked for a local market but I haven't made it for years.
I was asked recently if I had a recipe for red onion chutney so I decided to find my old recipe and make some as my Husband and Dad love homemade chutney.
It's a lovely rich chutney with quite a kick of chilli and is delicious with a plowmans lunch, cheese or ham sandwiches or cheese and biscuits.
Prepare the onions by removing the skin, cutting in half and slice thinly.
Place the olive oil and butter in a large pan or Jam pan and melt on a low heat.
Add the prepared onions and cook on a low heat until soft but not browned.
Add a few tablespoons of the sugar and mix until the onions are soft and the sugar is melted.
Next add the remaining sugar, salt, chilli flakes, red wine vinegar and balsamic vinegar.
Stir until the sugar has melted.
Simmer for 2 hours.
The chutney is ready when you run the spatula through the middle of the pan and you can see a trail where the spatula has been.
Preheat the oven to 150 degrees centigrade (130 fan) or Gas mark 2. Place the jars facedown on a baking tray with the lids and place in the preheated oven for 30 minutes.
Using a jam funnel fill the sterilised jars.
Place the lids on the jars and label.
Leave in a cool dark place for a couple of weeks or more for the flavour to develop before eating.
Red Onion Chutney
Sarah's Servings: 6 jars
Sarah's Skill: Easy
Ingredients
2 Kg Red Onions (unprepared weight)
3 Tbsp Olive Oil
40g Butter
350g Soft Dark Brown Sugar
2 tsp Salt
2 tsp Chilli Flakes
200ml Red Wine Vinegar
200ml Balsamic Vinegar
Method
Prepare the onions by removing the skin, cutting in half and slice thinly.
Place the olive oil and butter in a large pan and melt on a low heat.
Add the prepared onions and cook on a low heat until soft but not browned.
Add a few tablespoons of the sugar and mix until the onions are soft and the sugar is melted.
Next add the remaining sugar, salt, chilli flakes, red wine vinegar and balsamic vinegar.
Stir until the sugar has melted and simmer for 2 hours.
The chutney is ready when you run the spatula through the middle of the pan and you can see a trail where the spatula has been.
Preheat the oven to 150 degrees centigrade (130 fan) or Gas mark 2.
Place the jars facedown on a baking tray with the lids and place in the preheated oven for 30 minutes.
Using a jam funnel fill the sterilised jars.
Place the lids on the jars and label.
Leave in a cool dark place for a couple of weeks or more for the flavour to develop before eating.
Sarah's extra slice......
Chutney will keep for up to a year in a sterile sealed jar.
Once opened keep in the fridge.
The pan I used was a KitchenCraft available on Amazon
The jam funnel is available on Amazon