This was my first attempt at chutney and was very pleased with how it turned out since I was playing it by ear a bit with the ingredients. It's a very simple chutney, but the addition of treacle adds a subtle flavour which really complements the dark brown sugar; however you could omit it if you don't have any in your store cupboard. I ate this chutney with a range of cheeses such as mature cheddar, goats cheese, and Camembert and it went well with all of them.
Makes enough chutney to fill a 1 litre (35oz) preserving jar.
Ingredients
1kg red onion, sliced thinly
100ml balsamic vinegar
100ml white wine vinegar
1 tbsp treacle
200g dark brown sugar
1 tsp mustard (any type; I used Dijon)
100ml balsamic vinegar
100ml white wine vinegar
1 tbsp treacle
200g dark brown sugar
1 tsp mustard (any type; I used Dijon)
Instructions
1. Fry onion in oil for 30-40 mins on a very low heat until soft.
2. Add the mustard, sugar, vinegars and treacle and stir through. Simmer on a low heat for 30 minutes - 1 hour, or until thickened to your desired consistency, though be aware that the chutney will thicken slightly on cooling.
3. Transfer to sterilized jar(s) whilst still hot.
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