Caramelised red onion chutney


  1. 8 red onions
  2. 1 red chilli
  3. 2 bay leaves
  4. 25ml olive oil
  5. 200g brown sugar
  6. 150ml balsamic vinegar
  7. 150ml red wine  vinegar


  1. Cut the onions and chilli 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.
  2. 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.
  3. Pour the chutney  into hot sterilised  jars and leave to cool. Ideally you should leave for a month before you eat to allow the flavours  to mature.