Recipes Vickys Caramelised Red Onion Chutney, GF DF EF SF NF

 

Recipes Vickys Caramelised Red Onion Chutney, GF DF EF SF NF

Recipes Vickys Caramelised Red Onion Chutney, GF DF EF SF NF

  1. 7 medium red onions
  2. 1 medium white onion
  3. 2 medium shallots
  4. 1 red sweet pepper
  5. 1 red chilli
  6. 270 ml balsamic vinegar
  7. 50 ml red wine vinegar
  8. 220 grams brown sugar
  9. 1 cinnamon stick
  10. 3 clean leaves
  11. 1 some rosemary leaves
  12. 10 crushed dark-colored peppercorns
  13. 1 an excellent splash of olive oil

Recipes Vickys Caramelised Red Onion Chutney, GF DF EF SF NF

  1. Chop the white onion and shallots as finely as you can. Cut half of the red onion within bigger pieces and half sliced very finely. This is just for texture

  2. Heat the oil within a big pan. Throw in the cinnamon, rosemary, pepper and bay leaves, then include all the onion

  3. Cook on low for twenty minutes so the onion gets great and sticky soft

  4. Add the finely cut chilli and sweet pepper and make down a further couple of minutes

  5. Add the sugar and stir inside to coat the onion, adding the particular vinegars

  6. Bring to the boil, then ignore to a simmer and let prepare down for an hour and the half stirring now and again

  7. Total simmer may take upward to two hours, you’re waiting until all of of the liquid evaporates and thus after the first hour and the half you have to stand over the skillet so it doesn’t burn as this starts to thicken

  8. Whenever all the liquid is gone can be left should resemble a thick sticky jam

  9. Spoon into sterilized jars and allow stand sealed for 4 – six weeks for that flavour to fully create. Make in the middle of Nov to be good for Xmas. Can make enough to fill 5 x 180g jars, indicated above as 5 portions = 1 jar. Great served along with cheese and crackers, salads, cold slashes etc