What a quick and easy chutney this is to make. If you can get past the eye watering (literally!) task of peeling and chopping the big old pile of onions then this is really the most low maintenance chutney I have ever made. I didn’t feel like I had to watch it for every second that it was on the hob, and it turned out beautifully.
This made four small jars that I will be leaving for a few weeks to mature before placing them in this years Christmas hampers to give to the family (spoiler alert guys!)
If you need inspiration for what to do with your jars of chutney then have a look at our Sausage Rolls With Caramelised Red Onion Chutney And Goats Cheese, they are a real treat!
- 3 tbsp olive oil
- 1.5kg (3lbs) red onions, peeled and finely chopped
- 300g (10oz) muscavado sugar
- 200ml (just under 1 cup) red wine vinegar
- 3 garlic cloves, crushed
- 1 tbsp wholegrain mustard
- ½ tsp salt
- pinch paprika
- pinch of dried chili flakes
- heat the oil in a large pan, add the onions and gently fry on a low heat for 30 minutes, until softened but not browned.
- Add 3 tbsp of the sugar, increase the heat and cook for a further 4 minutes to brown.
- Add the remaining sugar and the rest of the ingredients and simmer gently for 45 mins- 1 hr, until the liquid had reduced and the mixture has thickened and is a deep, dark colour.
- Spoon into sterilised jars, seal and label.
- Store for up to 12 months.