Posts Tagged ‘chutney’

“Wonderful with goat’s cheese, on a pizza or in a quiche.It’s also at home in a cheese toastie.”

8 red onions

1 red chili

2 bay leaves

2 tablespoons olive oil, like the mild Leccino Olive Oil

1 cup brown sugar

1/2 cup balsamic vinegar, like the Traditional Balsamic

1/2 cup red wine vinegar


Cut your onions and chili into short, thin slices and put them into a pan with the bay leaves and oil. Cook gently over a low heat for about 20 minutes.

Once the onions are dark and sticky, add the sugar and the vinegars and simmer for 30 minutes or so, until the chutney is thick and dark.

Pour the chutney into hot, sterilized jars and let it cool. Ideally, you should leave it for a month or more before you eat it, to mature in flavor.

Makes about 4-6 jars.

Recipe from The SuperJam Cookbook by Fraser Doherty. Found on The Guardian

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