Recipe: Onion Chutney


Try our onion chutney recipe from our Restaurant Development Manager, Adriano Trebbi.

• 3 tbsp olive oil
• 1.3kg red onions, peeled and diced
• 300g dark-brown sugar
• 200ml malt vinegar
• 3 tbsp red wine vinegar
• 3 cloves garlic, crushed and chopped
• 1 tbsp wholegrain mustard

1. Heat the oil in a large pan
2. Add the onions and heat very gently – do not allow them to brown
3. Turn up the heat, add half the sugar and stir continuously until dissolved
3. When the sugar has dissolved, add the remaining sugar, vinegars, garlic and mustard
4. Simmer for 15-20 minutes until the mixture turns a rich, dark caramel colour
5. Allow to cool, then spoon the chutney into Kilner jars and store for 1 month before eating.

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