Caramelised red onion and chilli chutney
7 medium red onions
2 medium shallots
1 medium white onion
1 sweet pepper (red or orange; grilled until black, peeled, seeded and diced)
1 red chilli (deseeded and diced)
270ml balsamic vinegar
50ml red wine vinegar
220g dark brown sugar
7cm stick of cinammon
2 fresh bay leaves
1 large sprig of rosemary (leaves picked and chopped)
1. Peel and chop the onions and shallots into chutney size pieces, add olive oil to a pan add the onions, bay leaves, cinammon and rosemary.
2. Cook for about 20 mins on a low heat until the onions are golden,soft and sticky, add the chilli and pepper cook for a further couple of mins.
3. Add the vinegar and sugar, simmer on a low heat until thick and chutney like.
4. Spoon into sterilised jars. Can be left for 4-6 weeks to develop flavour.
Red onion and cranberry chutney too