4 red onions, finely sliced
A knob of butter (about 20g)
A teaspoon of oil
1 tablespoon of ground ginger
100ml red wine vinegar
50ml balsamic vinegar (mixed in a jug with the red wine vinegar)
70g brown sugar
preparation 5 mins • you cook for 7 mins •
Makes 2 jars
Watch a 30 second preview of my cook-along video below
My caramelised red onion chutney is mouthwateringly delicious. Super sweet reduced red onions, with the tang of vinegar and a great whack of Christmas heat from the addition of some ginger. On top of a nice bit of cheese, such as brie, it's simply delicious. It's also great as a last minute gift to take to someone's house, but the recipe makes enough to make sure that you still have some left for yourself! This is a two part recipe. In part one we sweat down the onions and in part two we add the other ingredients and let it bubble away.
Large saucepan with a lid
Spoons to stir
Jug for vinegars
Before you start have the onions sliced and ready. Have the butter out, put a large saucepan on a high heat and click here!
Before you start, have the vinegars measured out in a jug. Have the sugar measured out and the ginger standing by. Now click here!