With spring just around the corner, this sweet, tangy onion chutney is the perfect recipe to welcome the season. It takes only about 50 minutes to make and fills your kitchen with the most incredible aroma. This chutney pairs beautifully with sandwiches, burgers, cheese boards, and roasted meats.
Onion Chutney
Ingredients
- 3 Gwillimdale Farms Yellow Onions, peeled
- 3 tbsp vegetable oil
- 300 grams muscovado sugar
- 2 cloves muscovado sugar
- 200 ml red wine vinegar
- 3 tbsp balsamic vinegar
- 1 tbsp whole grain mustard
- 1/2 tsp salt
Instructions
- Heat the oil in a large saucepan and fry the onions over a low heat for 10 minutes until softened but not browned. Stir in 3 tbsp sugar, increase the heat and cook for 3-4 minutes until the onions are browned and caramelized. Add the garlic and cook for 1 minute.
- Add the remaining sugar with the vinegars, mustard and salt. Simmer gently for 10-15 minutes until the liquid has reduced and the mixture is dark and thickened.
- Spoon evenly between three 500ml clean sterilized jars and seal. Store for 6-12 months in a cool dark place. Once opened, store in the fridge and use within a couple of weeks.