Sticky, sweet and delicious. This Caramelised Onion Chutney is the perfect addition to any cheese board or sandwich.
Peel and thinly slice the onions. The easiest way to do this is by using the slicing attachment on a food processor
Add the oil and finely sliced chilli to a large pan over a medium high heat and add all of the onions. Stir and cook for a few minutes until softened but not coloured
Add the sugar, balsamic vinegar, red wine vinegar and bay leaves and stir to combine
Turn to a low heat and cook so it is barely bubbling for two hours, stirring occasionally to make sure it doesn't stick to the bottom of the pan
Once the chutney is thick and glossy, remove the bay leaves and spoon into sterilised jars. Store somewhere dark for up to six months
Use your food processor with a slicing attachment to finely slice the onions.
Make sure you stir the chutney more towards the end of the cooking process so it doesn’t stick to the pan.
Be careful, the chutney very hot.
Make sure the jars and chutney are still hot when you fill the jars.
Store in a cool, dark cupboard for up to one year. Once open store in the fridge.
Caramelised Onion Chutney https://www.curlyscooking.co.uk/caramelised-onion-chutney/