Martha's red onion chutney
This matures in flavour as it ages, so you could get ahead by scaling up the recipe and making extra jars to give as Christmas gifts
Makes: 2 small jars
- Prepare10 mins
- Cook50 mins
- Total time1 hr
- 6 red onions (about 1.2kg), peeled
- 1 tbsp olive oil
- 1 tsp mustard seeds
- 1 red chilli, finely sliced (deseeded for less heat)
- 125g light brown muscovado sugar
- 100ml balsamic vinegar
- 100ml red wine vinegar
Slice the onions into quarters, then thinly slice.
Heat the olive oil in a large saucepan and add the mustard seeds. Fry for 1-2 minutes until they begin to smell fragrant, then add the onions and chilli to the pan, and cook over a low heat for 20 minutes, until soft and the onions are beginning to caramelise.
Add the sugar and vinegars to the pan. Turn the heat up to medium and simmer for 30 minutes, stirring occasionally, until the chutney is dark in colour and beginning to thicken.
Divide between sterilised jars and seal. Allow to cool completely, then store in a cool, dark place until ready to eat, or label up and give as gifts. The chutney tastes best when it has matured in flavour for around a month, so be patient if you can.
The unopened jars will keep for up to 2 months.
Typical values per item when made using specific products in recipe