Red onion & bay chutney

We (Ralph) polished off all the tomato chutney from last week, so I thought I’d make some more as it’s quickly become an essential item for us to have in the fridge! This one is absolutely delicious with a toastie, but you can also use it with the same combinations as the tomato relish I made a few days ago: halloumi wraps, quiche, (veggie or meat) sausages/hot dogs or ANY cheese!

When you think of making chutney you probably imagine lots of chopping, a huge pan, faffing about sterilising lots of little jars and then leaving it to mature for a month, but not with this recipe. It’s quick and easy to prep and you’ll end up with a couple of medium sized jars that you can just keep in the fridge for a month.

If you’re feeling more ambitious, you can double or triple the recipe, sterilse and store for a month to mature, but make sure you follow the jar cleaning guide I have linked below though.

Ingredients

Makes 2 medium sized jars

• 6 medium red onions finely sliced

• 1 tbsp olive oil

• 100ml balsamic vinegar

• 100ml red wine vinegar

• 180g soft brown sugar

• 2 bay leaves

Method

• I like to use a food processor slicing attachment to save my eyes from onion chopping, but if you don’t have one, it’s easy to slice in thin half moons.

• Heat the olive oil in a large saucepan and then add the onions, cook for about 30 minutes on low until they are all softened.

• Next add the sugar, bay leaves and vinegar, bring to the boil and then simmer for 40 minutes.

• I keep mine in the fridge, so I don’t bother sterilising the jars, but if you want to store at room temperature you’ll need to follow these instructions on BBC Good Food.