How to Make Tasty Vickys Caramelised Red Onion Chutney, GF DF EF SF NF

Vickys Caramelised Red Onion Chutney, GF DF EF SF NF. My caramelised red onion chutney is mouthwateringly delicious. Super sweet reduced red onions, with the tang of vinegar and a great whack of Christmas heat from the addition of some ginger. Cut the onions and chilli into thin slices, then cut onion slices in half again and put them into a pan with bay leaves, chilli and oil.

Add the balsamic vinegar, sugar and honey. This tangy yet sweet red onion chutney is animal-friendly, low in sugar and incredibly tasty. Onion chutney - right back at ya! You can have Vickys Caramelised Red Onion Chutney, GF DF EF SF NF using 13 ingredients and 9 steps. Here is how you cook that.

Ingredients of Vickys Caramelised Red Onion Chutney, GF DF EF SF NF

Prepare 7 of medium red onions.
It's 1 of medium white onion.
It's 2 of medium shallots.
Prepare 1 of red sweet pepper.
You need 1 of red chilli.
Prepare 270 ml of balsamic vinegar.
You need 50 ml of red wine vinegar.
Prepare 220 grams of brown sugar.
You need 1 of cinnamon stick.
You need 3 of bay leaves.
Prepare 1 of some rosemary leaves.
Prepare 10 of crushed black peppercorns.
Prepare 1 of a good splash of olive oil.

Of the various dips and sides available for curry (including Don't get me wrong, a slow-cooked, caramelised onion soup is hard to beat. I'm no expert, so I simply kept mine in the fridge. The flavors will develop more deeply the longer the chutney is allowed to mature. Our Caramelised Red Onion Chutney is perfect for the summer season of picnics and outdoor dining.

Vickys Caramelised Red Onion Chutney, GF DF EF SF NF instructions

Chop the white onion and shallots as finely as you can. Chop half of the red onion in bigger pieces and half sliced thinly. This is just for texture.
Heat the oil in a large pan. Throw in the cinnamon, rosemary, pepper and bay leaves, then add all of the onion.
Cook on low for 20 minutes so the onion gets nice and sticky soft.
Add the finely chopped chilli and sweet pepper and cook down a further few minutes.
Add the sugar and stir in to coat the onion, then add the vinegars.
Bring to the boil, then turn down to a simmer and let cook down for an hour and a half stirring now and again.
Total simmer may take up to 2 hours, you're waiting until all of the liquid evaporates and so after the first hour and a half you need to stand over the pan so it doesn't burn as it starts to thicken.
When all the liquid is gone what's left should resemble a thick sticky jam.
Spoon into sterilized jars and let stand sealed for 4 - 6 weeks for the flavour to fully develop. Make in the middle of November to be good for Xmas. Makes enough to fill 5 x 180g jars, indicated above as 5 servings = 1 jar. Great served with cheese and crackers, salads, cold cuts etc.

On the side of a tart or quiche this makes a perfect accompaniment. Perfect with a soft Brie or Camembert Or why not try with a Pate or Terrine. All our produce have been nurtured from seed to picking using only pure natural foods, nutrients, and techniques. Never using pesticides or chemicals, which makes for some of the most naturally produced vegetables, fruits, and. Sambal onion and tomato with eggs.