We’re huge fans of this tried and tested recipe. It’s so quick and easy, and you should already have most of these ingredients at home – so won’t be too expensive to make. It makes about one large jar, or around four little ones. Make sure you’ve sterilised them beforehand so they’re hot and ready to fill as soon as your chutney is ready.
8 red onions
1 red chilli
2 bay leaves
1 tbs olive oil
2 cups/400g brown sugar
1/2 cup / 150ml balsamic vinegar
1/2 cup /150ml red vine vinegar
1. Slice onions into thin, half moon pieces, and chop up your chilli. Heat oil in a large pan, add your onions, chilli and bay leaves, and cook gently on a low heat for 20 minutes.
2. Once onions are dark and sticky, stir in the sugar and vinegars. Simmer for around 30 minutes, until chutney is thick and dark.
3. Pour your chutney into hot, sterilised jars, sealing immediately. Store in a cool, dark place, waiting a few weeks or more before you eat (if you can!), so it has time to mature in flavour.
Ideas for your chutney
You can add your chutney to almost anything – it’s that delicious. It goes well in sandwiches, cheese rolls and burgers, or even just spread over toast. You can also use it as a tart or pizza topping, pairing with ingredients like goats cheese, courgette (zucchini), figs, walnuts, prosciutto and basil. You can add to bruschetta, topped off with some gorgonzola cheese and watercress. It’s also beautiful on its own, spread on top of a cracker.