Amazing Red Onion Chutney


Note : the secret behind this chutney is to allow a long time for the onions to caramelise - the bigger the batch, the longer the time and the better the chutney

1kg red onions thinly sliced into half moons

70g soft brown sugar

25ml balsamic vinegar

Glug of olive oil





Gently sauté sliced onions in a large pan with olive oil, stir regularly to ensure they are evenly cooked.

When onions are soft add soft brown sugar.

Simmer on a low heat until nearly all of the liquid is gone and the onions are becoming sticky.

Add the vinegar and continue to simmer gently until the onions are a dark brown and the consistency of marmalade.

Allow to cool before serving or storing.