Here’s how to make it…
Ingredients:
- 6 red onions
- 150g muscavado sugar
- 100ml balsamic vinegar
- 100ml red wine vinegar
- 2 bay leaves
- A handful of sultanas
- A drizzle of rapeseed oil
- A pinch of sea salt & black pepper
Method:
- Begin by preparing the onions. Peel and chop in to thin, half moon shapes
- Add the onions to a large pan along with a drizzle of rapeseed oil. Saute on a low heat for around 5 minutes
- Add the bay leaves to the pan. Stir to combine then saute for 5 minutes
- Add the sultanas, muscavado sugar, balsamic vinegar and red wine vinegar to the pan. Stir to combine then simmer on a medium heat until a thick, sticky mixture is formed
- Remove the bay leaves
- Season to taste then set to one side
- Sterilise a 500g jar. You can find an easy to follow guide on how to do this here
- Once the chutney has cooled, transfer it to the sterilised jar
- Store in a cupboard to allow the flavour to develop. For an intense taste, leave up to 4 weeks
This recipe serves 6.
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