Lovely with grilled meats or stirred into sauces for an extra depth of flavour.
3 tbsp olive oil
1·5kg onions, peeled and thinly sliced
300g muscavado sugar
200ml red wine vinegar
3 tbsp balsamic vinegar
3 cloves garlic, crushed
1 tbsp wholegrain mustard
½ tsp salt
½ tsp paprika
½ tsp crushed chillies
Heat the oil in a large saucepan and gently fry the onions over a low heat for 25-30 minutes until softened but not browned. Stir in 3 tbsp sugar, increase the heat and cook for 3-4 minutes, until the onions are browned, then add the remaining sugar and all the other ingredients.
Simmer gently for 45 minutes to 1 hour until the liquid has reduced and the mixture has thickened and become a dark caramel colour.
Spoon the hot chutney into sterilised jars, seal and label.
