Caramelised Onion Chutney Recipes

Steps:

• Thoroughly wash jars with hot water and camden tablets. If you don't have the tablets, antibacterial soaps will do fine but rinse very well.
• Place the jars, open, in an oven that is set to it's lowest heat, to keep warm.
• Top and tail the onions, halve them, then peel off the dry skin and the first layer of flesh. Slice into half rings, about 2-3mm thick.
• Add onion slices to a deep sides pot on a medium-high heat and allow to heat naturally, cooking in their own juices. Stir occasionally to prevent sticking.
• Add half the sugar, and stir thoroughly to coat the onion. Continue heating and stirring gently, letting the sugar melt and bubble on the onion but not allowing the onion to stick and burn.
• Once the onion just starts to turn colour, add enough red wine vinegar to cover and stir thoroughly again. Then turn he heat to medium and leave to cook for 15-20 minutes. Check regularly, and top up with vinegar as required.
• Turn up the heat, add the remaining sugar and vinegar, and stir until all the sugar is absorbed into the mixture. Lower the heat again, and cook, stirring regularly, until thick and gloopy.
• Spoon mixture into hot jars, label jars with the date and seal.
• Leave at least 6 weeks before eating. I have tried this chutney at 3 months and it is delicious, if you can keep it hidden that long!
• Serve as a side with cooked meat, curries, as a burger/hotdog relish, or at it's best layered on good oatcakes with a selection of blue cheeses, goats cheeses and over-ripe brie.

Steps:

• Step 1: Cut your 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.
• Step 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.
• Step 3: Pour the chutney into hot, sterilised jars and let it cool. Ideally, you should leave it for a month or more before you eat it, to mature in flavour.
• • This recipe is taken from The SuperJam Cookbook by Fraser Doherty (Ebury, £10.99)

Steps:

• Cut the onions and chilli into thin slices, then cut onion slices in half again and put them into a pan with bay leaves, chilli and oil. Cook gently over a low heat for about 20 minutes.
• When the onions are dark and sticky, add the sugar, the vinegars and mustard seeds, simmer for about 30 minutes, until the chutney is thick and dark. (Stirring at intervals so the chutney does not stick to the pan).
• Pour the chutney into hot, sterilised jars seal and let chutney cool.
• You must have a taste but really (before you eat it) this should left for a month or maybe even more for the flavours to blend and mature. .

Steps:

• Place the onions and sugar in a saucepan, cover and cook over medium heat until soft, about 10 mins. Pour in the red wine vinegar and red wine, then simmer uncovered until the liquid has reduced and the mixture is sticky, about 10 mins more. Add the grenadine syrup and mix well. Leave to cool, then transfer to a sterilised jar and seal.