Red Onion Chutney

Our red onion patch has been very successful the last 2 seasons, however there are only so many ways to store an onion. We love a chutney so I had a look around and practised a bit coming up with this Red onion chutney. A favourite at the BBQ now!

makes 2-3 jars
9 red medium size onions
2 fresh bay leaves (dried are fine if no fresh available)
1 red chilli
25ml olive oil
200g brown sugar
150ml red wine vinegar
150ml balsamic vinegar

Cut up the onions and chilli into strips that you are happy with. Gently sweat over low heat until sticky and soft for around 20 minutes.
Once dark and sticky add the sugar and the vinegars, simmer for 30 minutes or until thick and dark consistency.
Meanwhile sterilise your jars. Once mixture ready pour into jars and seal.
I always then put into our 'fowler preserving unit' for about 10-15 minutes at boiling point to seal jars. But a large pot of water boiling will do the same job. Just ensure jars are submerged half way up the jar and that the lid when pressed pops down. This means that your jars are sealed for better storage.

Love to hear what you think!