Red onion chutney
- 700g red onions, halved and very thinly sliced
- 2 tbsp sunflower oil
- 1 bay leaf
- 1 sprig of fresh thyme
- 50g soft brown sugar
- 3 tbsp balsamic vinegar
- 150ml red wine
- 75ml apple juice
The nutritional information is worked out for a 60g serving. This recipe makes 1 jar of chutney at a cost of £1.52
Put the onions in a saucepan with the oil and stir to coat. Add the bay leaf and thyme. Cover and cook over a very low heat, stirring often, until they're really soft and falling apart but not coloured. This is called 'sweating' and will take 20-30 minutes. Doing this will make the flavour milder and will bring out the natural sweetness of the onions.
Add the sugar, balsamic vinegar, red wine and apple juice and cook over a medium heat, uncovered, stirring often, until all the liquid has evaporated. This will take at least an hour. Stir continuously towards the end of the cooking time to make sure the chutney doesn't catch and burn.
Half an hour before the chutney is ready, wash a 450g jar and lid in hot soapy water and then rinse and put in the oven for 20 minutes at 140C/120C Fan/Gas 1 to sterilise. Or you could wash the jar on the hot cycle in a dishwasher.
Put the chutney in the sterilised jar and leave until cold. It will keep in the fridge for up to a month.
Please drink responsibly. For the facts, visit drinkaware.co.uk.