Our day with 80 red onions and lots of tea...not having big enough pots to make a giant batch we made our red onion chutney in batches...obviously this made the whole process much longer...but it was so much fun to spend the day with the amazing Lynne making these little pots of onion tang.
I hope most of you managed to get a pot and will enjoy it with cured meats and cheese.
it's a really such a simple recipe and easy to make:
6 Jars of Red Onion Chutney
8 Red Onions (chopped)
200g Brown sugar
1 chilli (finely chopped)
2 Bay leaves
150ml Balsamic vinegar
150ml Red wine vinegar
25ml Olive oil
Step 1: Cut your onions and chilli into short, thin slices and put them into a pan with the bay leaves and oil. Cook gently over a low heat for about 20 minutes.
Step 2: Once the onions are dark and sticky, add the sugar and the vinegars and simmer for 30 minutes or so, until the chutney is thick and dark.
Step 3: Pour the chutney into hot, sterilised jars and let it cool. Ideally, you should leave it for a month or more before you eat it, to mature in flavour.
You can sterilise the pots either by boiling them or placing them in the oven.
We boiled them on the hob and then used tongs and a tea towel - it's not the easiest manuvuore
Preparation...the first couple of onions were hard core....I didn't know if I was going to make it through the next 75+ to cut...but either my eyes got used to it...or the first onions were little devils...
cooking up a treat
FINISHED!
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