Recipe: Delicious Vickys Caramelised Red Onion Chutney, GF DF EF SF NF

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

You can cook Vickys Caramelised Red Onion Chutney, GF DF EF SF NF using 13 ingredients and 9 steps. Here is how you cook it.

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

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

Vickys Caramelised Red Onion Chutney, GF DF EF SF NF step by step

1. 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.
2. Heat the oil in a large pan. Throw in the cinnamon, rosemary, pepper and bay leaves, then add all of the onion.
3. Cook on low for 20 minutes so the onion gets nice and sticky soft.
4. Add the finely chopped chilli and sweet pepper and cook down a further few minutes.
5. Add the sugar and stir in to coat the onion, then add the vinegars.
6. Bring to the boil, then turn down to a simmer and let cook down for an hour and a half stirring now and again.
7. 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.
8. When all the liquid is gone what's left should resemble a thick sticky jam.
9. 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.