Caramelised Onion Chutney

I just love onion chutney. It's great on toast with a thin slice of cheese, very delicious with grilled meats also adds a fantastic flavour to gravy.

3 (500 g) jars: 3 tbsp olive oil 1.5 kg (3 lb) onions, peeled and thinly sliced 300 g (10 oz) brown muscovado sugar 200 ml (7 fl oz) red wine vinegar

3 tbsp balsamic vinegar 3 cloves garlic, crushed 1 tbsp wholegrain mustard ½ tsp salt Pinch paprika Pinch crushed chillies

1. Heat the oil in a large saucepan and gently fry the onions over a low heat for 15-20 minutes until softened, but not browned. 
2. Stir in 3 tbsp sugar, increase the heat and cook for 3-4 minutes, until the onions are browned, then add the remaining sugar and all the other ingredients.
3. Simmer gently for 30 minutes until the liquid has reduced and the mixture has thickened and become a dark caramel colour.
4. Spoon the hot chutney into cooled, sterilised jars, then seal and label. 

Note: This chutney can be stored for up to 6-12 months.

Bon Appetit!

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