Red Onion and Balsamic Chutney |
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Prep Time: 25 Minutes Cook Time: 120 Minutes |
Ready In: 145 Minutes Servings: 8 |
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Add a delicious touch to cold meats and cheese with this recipe for a rich, sweet onion chutney. Ingredients:
2 tablespoons olive oil |
1 1/2 lbs red onions, very thinly sliced |
1 bay leaf |
1 teaspoon thyme leaves |
1 pinch salt & freshly ground black pepper |
2 ounces demerara sugar |
3 tablespoons balsamic vinegar |
2/3 cup red wine |
1 orange, juice and zest of, grated |
Directions:
1. Heat the olive oil in a large pan. Add the onions, bay leaf and thyme and season with salt and freshly ground pepper.
2. Cover with a lid and cook over a low heat, stirring occasionally for 30 minutes or until the onions have softened but not coloured.
3. Stir in the sugar, balsamic vinegar, red wine and the zest and juice of the orange. Cook for a further 1 hour and thirty minutes, uncovered until no liquid remains and the onions are a dark rich red colour. Stir frequently during the last half hour of cooking to prevent the onions from burning.
4. Cool the mixture and then transfer to sterilized jars and keep in the fridge until needed.
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