Caramelised Red Onion Chutney

It is so important to savour the seasons and appreciate all that high days and holidays have to give. Now, when it comes to the festive season, I rarely need encouragement to indulge. Yet, as work and family commitments flood our days, it is so hard to find the time necessary to truly explore every opportunity that December has to give.  Get into Christmas with my Red Onion Chutney recipe.

Food is such a central part of the mid-winter holiday, my childhood Christmases were filled with such wonderful tastes and flavours that have now become quintessential elements of my adult celebrations. Yet, I do find that beyond the demands of three days of preparation and cooking for Christmas lunch, I struggle to indulge my urge to emulate that ever-comforting image of my Mum creating festive culinary masterpieces.
When I cook, I want instant reward; I also want value in terms of effort and money. I’m greedy like that. This is where today’s recipes come in; Caramelised Onion Chutney. A recipe that delivers on every count. You could, of course, give jars as gifts. Personally, I think of it as little gifts, tucked away for my family and I to enjoy. I must add that this recipe is a luxury adaptation. You can indeed make the equally yummy everyday version.

25ml Garlic Infused Oil

8 Red Onions

1 Large Red Chilli

2 Bay Leaves

200g Brown Sugar

125ml Balsamic Vinegar

125ml Red Wine Vingar

50ml Port
(To reduce cost, omit the Port and replace with an extra 25mls of each vinegar)

Finely slice the onions and chilli, cook very gently, in a pan with the oil and bay leaves until soft, sticky, sweet and dark

Now, add the sugar, vinegar and port, bubbling gently for approximately 40 mins until reduced, thick and sticky. this may take longer, gently continue to reduce to fluid, stirring to prevent sticking. The key is to keep the heat low. It is at this point that you spoon the sticky tangle into sterilised jars. You can eat the marmalade straight away, I would recommend tucking the red onion chutney away in a cool cupboard for 3 to 4 weeks to let the flavours truly develop.
quiches or pizza.

These is no other preserve that can be used in so many delicious ways! ( I love it with baked Camembert).

Have a wonderful Saturday