Monday, 12 October 2015

Red onion and apple chutney

This one came from Facebook, from a frugal group (I think, can't totally remember now).  It was a thread about making Christmas hampers.
I used it as a basic idea and added a few extra bits and bobs including the apple because I didn't have quite enough onions.  This is the result.

Red onion and apple chutney
6 red onions, peeled and finely chopped
2 cooking apples, peeled and finely chopped
2 bay leaves
25mls olive oil
200g soft brown sugar
150mls balsamic vinegar
150 mls red wine vinegar
half tsp ground ginger
half tsp ground cinnamon
half tsp salt
some pepper
a squeeze of garlic puree
a squeeze of chilli puree

Into the slow cooker, place the vinegars and the sugar and stir a bit.  Then add all the other ingredients and stir again.  Cover.
Cook on high all day (8 hours or more) until the mixture is dark and sticky.

Decant into warm and sterilised jars, label and leave to mature for two months or so.

It came out really well.  I did leave it in the slow cooker with the lid off for an hour to evaporate some liquid but apart from that it was all plain sailing.  It was in for about ten hours altogether and yes, it could be done on the hob but I'd have to stand and stir it to prevent sticking and burning.

It's lovely and will be even better after maturing for a couple of months
I might try chutneys in the slow cooker again.

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