Tuesday, 22 November 2016

Caramelised red onion chutney

I found this on a Facebook group I help to admin. It's a Slimming World  recipe, but I haven't found it exactly anywhere online so I will reproduce it in full and if anyone has the link, please let me know.

Here it is, as it was given to me.

For those on slimming world, 4 syns for the lot (it said - I'm not sure.  It's a lot of sugar!)

Frylight or about 1 tablespoon oil
8 red onions, sliced
1 red chilli, deseeded and finely chopped (I used chili puree
4 cloves garlic, peeled and grated (I used lazy garlic from a jar)
2 inch piece fresh ginger, peeled and grated (I used lazt ginger from a jar)
2 bay leaves
2 teaspoons ground allspice
150ml balsamic vinegar
150ml red wine vinegar
8 tablespoons sugar  (I used demerara)

Gently fry the onions, garlic, ginger, chilli on a very low heat until soft, dark (not burned or crisp) & slightly sticky, this takes about 20 - 30 minutes.
Add the allspice & cook for a minute or two to heat the spice & release the flavour/aroma, stirring gently.
Add the sugar/sweetener & vinegars & simmer very gently for about 30 minutes or until thick, dark & sticky.
Pour into hot, sterilized jars, seal & leave to cool.
Ideally should be left for a month or more to mature the flavours.

If made in the next few days this will be matured & delicious in time for Christmas. 

I actually made it in  Thermione and it was great.  Just one thing - for goodness sakes open the kitchen windows, close the kitchen door and use the extractor fan, if you have one.  The pong lingers.

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