Red Onion Chutney. Mmmmmmmm……………

Christmas is fast approaching and this is the perfect gift for food lovers. I made everyone a jar last year and they loved it. In a nice Kilnear jar  tied up with christmassy ribbon and a nice tag it's perfect with pate and oatcakes for a nice snack or a lovely starter.

Before you start, wash more jars than you think you need in hot soapy water then place in a low oven (gas 1) for an hour to sterilise them, leave them there until you need them if the chutney takes you longer than an hour to make as they need to be filled whilst hot. alternatively, put them through the dishwasher, however they need to be filled whilst still warm.

I like to use Kilner jars as they look great when full of yummy chutney, however any jar will do – this is a great way to recycle your jars ( or even those of your friends and family).

So, here is my recipe. It makes approximately 3/4 litres.

Ingredients:

• 1 kg red onions
• bouquet garni
• aprox 25 ml olive oil
• 200g brown sugar
• 225ml red wine vinegar or 150ml red wine & 75ml of red wine vinegar.
• 75ml balsamic vinegar
• 1 cinnamon stick (optional and lovely if making near Christmas)
• aprox 1tbsp freshly grated nutmeg (again fab for Christmas chutney)

The method is relatively simple, however a good heavy bottomed pan ( eg. Le Cruset) makes this so easy to do.

Method:

• Peel the onions and slice thinly. Put them in the pan with the olive oil & bouquet garni and stir well so the onions have a good coating of oil.
• Cover and cook on a low heat until the onions are soft. Then add the vinegars and sugar and stir well. Cover and cook on a low heat for 15 mins then uncover and stir well.

The onions should now look like this:

• Leave to simmer on a low heat until the onions are dark and sticky and the liquid has reduced by 2/3.

This is what they should look like now:

• Switch off the heat, take the jars out of the oven and spoon the onions into them. Leave until completely cooled before closing the lid.

• Enjoy!