Thursday, July 4, 2013

Onion Chutney

This is such a delicious chutney, although it's a killer to make with all the onion fumes! Wear swimming goggles, and keep them on whilst you are cooking, it's the only way to survive.


Onion Chutney

  • 14 medium red onions, sliced
  • 7 medium white onions, sliced
  • Olive oil, as needed
  • 4 fresh bay leaves
  • 3 tsps cinnamon
  • 2 large sprigs of rosemary, leaves picked and diced
  • 2 red chillies, deseeded and diced
  • 2 capsicums, seeded and sliced
  • 540ml balsamic vinegar
  • 100ml red wine vinegar
  • 440gm brown sugar

  1. In a pan add the onions, olive oil, bay leaves, cinnamon and rosemary.
  2. Cook for about 20 minutes on a low heat until the onions are golden and sticky
  3. Add the chillies and capsicum and cook for a few more minutes.
  4. Add the vinegars and sugar, simmer on a low heat until it becomes thick and chutney like.
  5. Spoon into sterilised jars and seal.
  6. For me, this made about 9 large jars.

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