Sweet and Spicy Onion Chutney
by, 01-12-11 at 08:48 (2040 Views)
1 Kilo Brown onions
2-3 Red onions
10-12 Black peppercorns, crushed
Peel and chop up onions as roughly as you like
Chop chilli up finely removing all seeds.
Sauté the onions and chilli in a bit of olive oil and butter, and I mean slowly, I tend to cover the pan with a lid and put it on a very low heat, stirring every few minutes and ensuring that none of it catches on the bottom of the pan.
The deeper and darker colour you can get in the onions without burning, the sweeter the end product. This normally takes an hour to achieve, so be patient.
Once you have a sticky brown, sweet tasting gloopy mess in the bottom of the pan, bear in mind, that the ingredients will typically reduce down to around 1 pint in volume, add around 150 grams of soft brown sugar, the crushed peppercorns and 100 mils of the vinegar.
Stir everything together, and leave to simmer until you have evaporated all of the liquid.
Pour into a sterilised jar and leave to mature for a few weeks if you can resist it long enough!
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