Now this is the good stuff. When I lived in the UK, my flatmates and I consumed a jar of this stuff a week. We would eat it with everything. Chicken, pasta, cheese, fried rice: any dish would do. Unfortunately, it's not as easy to find in France, so I've been "forced" to make my own.
Caramelised Red Onion Chutney
Makes about 1.5kg
2kg red onions
4tbsp olive oil
4 garlic cloves
5 bay leaves
150g dark brown sugar
100g caster sugar
300g red wine
150g red wine vinegar
150g balsamic vinegar
Thinly slice your onions and add them to a large pot with your olive oil, garlic and bay leaves (if you feel like having a cry open a window or rinse your hands under cold water). Cook gently over a low heat, stirring occasionally until the onions have softened and lightly browned.
Prepare your chutney jars by removing any seals and popping the jars on a baking tray with their lids. Put the whole lot into a cold oven and turn it on to 110ºC. Bake for a minimum of 30 minutes. Sterilise any seals and equipment (ie. ladle, funnel, what have you's) by boiling them for 20-30 seconds. I like to use clamp top jars because I find them beautiful and they make for a nice container to gift chutney in. Whatever you decide to use, make sure your jars are hot when you fill them (this helps create that airtight seal that prevents your chutney from going off).
Once your onions are nice and soft, add in your sugars, wine and vinegars. Simmer for 45-60 minutes, stirring occasionally until the mixture has reduced and thickened to a jam like consistency. Fill warm jars and seal. Leave for at least 2 weeks to allow flavour to develop. Keep unopened in a dark cool place for up to 1 year, once opened, consume within 2 months.
2kg red onions
4tbsp olive oil
4 garlic cloves
5 bay leaves
150g dark brown sugar
100g caster sugar
300g red wine
150g red wine vinegar
150g balsamic vinegar
Thinly slice your onions and add them to a large pot with your olive oil, garlic and bay leaves (if you feel like having a cry open a window or rinse your hands under cold water). Cook gently over a low heat, stirring occasionally until the onions have softened and lightly browned.
Prepare your chutney jars by removing any seals and popping the jars on a baking tray with their lids. Put the whole lot into a cold oven and turn it on to 110ºC. Bake for a minimum of 30 minutes. Sterilise any seals and equipment (ie. ladle, funnel, what have you's) by boiling them for 20-30 seconds. I like to use clamp top jars because I find them beautiful and they make for a nice container to gift chutney in. Whatever you decide to use, make sure your jars are hot when you fill them (this helps create that airtight seal that prevents your chutney from going off).
Once your onions are nice and soft, add in your sugars, wine and vinegars. Simmer for 45-60 minutes, stirring occasionally until the mixture has reduced and thickened to a jam like consistency. Fill warm jars and seal. Leave for at least 2 weeks to allow flavour to develop. Keep unopened in a dark cool place for up to 1 year, once opened, consume within 2 months.
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