Vickys Caramelised Red Onion Chutney, GF DF EF SF NF
Vickys Caramelised Red Onion Chutney, GF DF EF SF NF

Hello everybody, it’s Jim, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, vickys caramelised red onion chutney, gf df ef sf nf. It is one of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really delicious.

Vickys Caramelised Red Onion Chutney, GF DF EF SF NF is one of the most favored of recent trending foods in the world. It is appreciated by millions every day. It is easy, it’s quick, it tastes yummy. They are nice and they look wonderful. Vickys Caramelised Red Onion Chutney, GF DF EF SF NF is something which I’ve loved my whole life.

To begin with this recipe, we have to first prepare a few ingredients. You can cook vickys caramelised red onion chutney, gf df ef sf nf using 13 ingredients and 9 steps. Here is how you can achieve it.

The ingredients needed to make Vickys Caramelised Red Onion Chutney, GF DF EF SF NF:
  1. Make ready 7 medium red onions
  2. Take 1 medium white onion
  3. Prepare 2 medium shallots
  4. Prepare 1 red sweet pepper
  5. Get 1 red chilli
  6. Get 270 ml balsamic vinegar
  7. Get 50 ml red wine vinegar
  8. Prepare 220 grams brown sugar
  9. Prepare 1 cinnamon stick
  10. Get 3 bay leaves
  11. Take 1 some rosemary leaves
  12. Take 10 crushed black peppercorns
  13. Make ready 1 a good splash of olive oil
Instructions to make Vickys Caramelised Red Onion Chutney, GF DF EF SF NF:
  1. Chop the white onion and shallots as finely as you can. Chop half of the red onion in bigger pieces and half sliced thinly. This is just for texture
  2. Heat the oil in a large pan. Throw in the cinnamon, rosemary, pepper and bay leaves, then add all of the onion
  3. Cook on low for 20 minutes so the onion gets nice and sticky soft
  4. Add the finely chopped chilli and sweet pepper and cook down a further few minutes
  5. Add the sugar and stir in to coat the onion, then add the vinegars
  6. Bring to the boil, then turn down to a simmer and let cook down for an hour and a half stirring now and again
  7. Total simmer may take up to 2 hours, you're waiting until all of the liquid evaporates and so after the first hour and a half you need to stand over the pan so it doesn't burn as it starts to thicken
  8. When all the liquid is gone what's left should resemble a thick sticky jam
  9. Spoon into sterilized jars and let stand sealed for 4 - 6 weeks for the flavour to fully develop. Make in the middle of November to be good for Xmas. Makes enough to fill 5 x 180g jars, indicated above as 5 servings = 1 jar. Great served with cheese and crackers, salads, cold cuts etc

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