There are some things in life that just work together. Rice and curry, rhubard and custard, scones and jam and one of my favourites: Cheese and Chutney. Earlier this year I made the most delicious Sri-Lankan Spiced Plum Chutney which has definitely aged beautifully. Today inspired by a pile of red onions I got up early (thanks to the little one) and we set about making this delight. It’s pretty quick to make and only has a few ingredients (if you have the onions you’ll probably have the rest too).
We’ve made ours as Christmas gifts. I’m planning on making a few homemade hampers for friends: chutneys, jam, biscuits and truffles perhaps. Makes a great present for anyone on a special diet as it’s gluten free, wheat free, egg free and nut free
9 red onions
4 cloves garlic
1 tbsp olive oil
4 tbsp white wine vinegar
4 tbsp balsamic vinegar
4 tbsp white sugar
4 tbsp dark brown sugar
- Peel and quarter the onions, peel the garlic, then either finely chop or use a food processor to do this for you.
- Heat a large pan, add butter and oil, then cook the onions and garlic for 5 minutes.
- Add the vinegar and sugar, stir well and bring to the boil.
- Reduce the heat to a simmer and leave for about 30 minutes until it thickens.
- Taste – add more sugar/vinegar to taste and add salt to taste.
- Pot up in sterlised jars. These quantities made about 6-7 jars.