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Caramelised Spiced Red Onion Chutney
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Chef :
Natalie Marten (Windsor__Foodie)Caramelised Spiced Red Onion Chutney
I love to make this chutney to enjoy with a festive cheese board - but to be honest, it's great all year round to be eaten in sandwiches, with salads or how ever else you fancy it!
Ingredient
Food ration :
Yield: 2 jarsCooking time :
35 mins
3 tbsp
soft dark brown sugar,
2 tbsp
Balsamic vinegar,
2 tsp
mustard seeds,
1 tbsp
vegetable oil
5 tbsp
water,
Cooking instructions
* Step 1
Add the oil to a large saucepan. Heat over a medium-low heat. Add the chopped onions and stir to coat in the oil. Fry gently for about 7-8 minutes until buttery soft.
* Step 2
Season with salt & pepper, add the mixed spice and mustard seeds. Stir. Then add the sugar and balsamic vinegar. Bring to a gentle simmer. Cook low and slow for 10 mins, stirring occasionally until beautifully caramelised and deep purple/brown in colour. Add the water to loosen the mixture and simmer and reduce for another 10 minutes until left with a slightly wet mixture. Remove from the heat and leave to cool.
* Step 3
Decant into clean jars, seal and store in a cool dark place until ready to open. I usually make this chutney about a week or so before I want to use it to allow the flavours to develop a little. Once opened store in the fridge. Perfect served with cheese or in sandwiches. Enjoy!
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