That’s right folks, we’re back on the chutney bandwagon. This one is sweet, tangy and comes with a bit of a kick.
Makes 1½ lbs
7 red onions, chopped
2 white onions, chopped
1 pepper – red, yellow, orange, green, purple, whatever! – chopped
4-5 cloves of garlic, finely chopped
2-3 chilli peppers, finely chopped
120g dark brown sugar
275 ml balsamic vinegar
50ml red wine vinegar
4 sprigs rosemary, finely chopped
3 bay leaves
stick of cinnamon
Again, apologies for all the chopping. It should look something like this by the end of it all:
If you’re not crying your eyes out with all those onions then you’re made of sturdier stuff than us!
Heat some oil on a low heat in a big pan and add the onion, garlic, bay leaves, rosemary and cinnamon stick. Cook for 15-20 minutes until soft then add the pepper and chilli and cook for a further 5 minutes. Add all the vinegar and sugar and reduce, still on a low heat, until thick and sticky. Remove the bay leaves if they start to go too soggy. Spoon into sterilised jars or throw some straight onto a fat wedge of cheese and scoff shamelessly.