…Dee Haigh

Onion Chutney

Chop 6 large onions as coursely or finely as you like [ I like to use red onions ] and heat with a small amount of sunflower oil in a stainless steel pan until they are soft. Add 3 cups of your chosen vinegar: [ sherry, red wine, or balsamic] I prefer a mix of red wine and balsamic Then add 3 cups of brown sugar, add  a couple of bay leaves and 15-20 crushed black peppercorns. Bring the mixture to the boil and then simmer gently for 1 to 1 1/2 hours until the onions have gone translucent and all the liquid has evaporated.

Pour the hot mixture straight into small sterilised jars, seal, and store somewhere cool and dark or in the fridge. The chutney should keep for at least 6 months. To ensure the chutney can keep even longer (1 year plus), put the sealed jars in boiling water and simmer for 15 minutes.

The chutney should be left for 4-6 weeks to mature allowing all of the wonderful flavours to develop and mix.

Additional ingredients can be added to this recipe according to your personal taste. A couple of garlic cloves, cumin, thyme,  cloves, sultanas, mustard, apple, and tomato puree all work well. Add a tablespoon of cornflower to thicken up the chutney if desired.