Red Onion Chutney

Programme

S03

Makes

1-1.2kg of Chutney

Prep

15 Mins

Cook

90 Mins

Ready

1.75 Hrs

Tips

Try using different fruits or adding shredded apple.

For a spicy kick, add some chilli flakes.

Ingredients

  • 2tbsp Olive Oil or Vegetable Oil
  • 800-1000g Red Onions (4-5 Large Onions), Thinly Sliced
  • Salt to Taste
  • 60g Balsamic Vinegar
  • 60g Red Wine Vinegar
  • 10g Light Brown Sugar
  • Black Pepper to Taste
  • 75g Raisins or Sultanas (Optional)

Directions

  1. Heat the oil in a large, heavy-bottomed saucepan over low heat. Add the onions, a pinch of salt, and cook for 20-25 mins, stirring occasionally, until the onions are softened and caramelized. Be sure to keep the heat low to prevent the onions from burning.
  2. Add the balsamic vinegar, red wine vinegar, brown sugar and a pinch of black pepper to the caramelized onions. Stir well to combine, ensuring that the sugar dissolves completely.
  3. Toss in the raisins or sultanas and mustard seeds into the saucepan. Mix well to incorporate all the ingredients.
  4. Increase the heat to medium and bring the mixture to a gentle boil. Once it reaches boiling point, reduce the heat to low and let the chutney simmer uncovered for 30-40 mins, stirring occasionally. The chutney should thicken and develop a glossy appearance.
  5. Once the desired consistency is achieved, remove the saucepan from the heat and carefully spoon into jars and add the lids. Sterilise the jars in the oven, running the S03 programme.
  6. Serve the chutney with your favourite cheese, crackers, or sandwiches, and enjoy the delightful blend of sweet and tangy flavours.