Sunday, August 2, 2009
Onion chutney requires only a few ingredients - onions, vinegar - sherry, red wine, raspberry or balsamic are all ideal, and brown sugar, and a few spices. Great with roast beef, or sandwiches.
6 large red or sweet onions, chopped
1 TB canola oil
1 cup of vinegar (can be red wine, sherry, raspberry, balsamic or a mix of them)
1 cup brown sugar
2 bay leaves
15-20 crushed pepper corns
5 juniper berries
Put onions into freezer for 10 min, and then chop them as coarsely or finely as you like. Heat the onions with a small amount of canola oil in a stainless steel pan until they are soft. Add vinegar, brown sugar, bay leaves, crushed black peppercorns and juniper berries. Bring the mixture to a boil and then simmer gently for 1 to 1 1/2 hours until the onions are translucent and all the liquid has evaporated.
Pour the hot chutney into small (8oz) sterilized jars, seal, and store in the fridge. The chutney should keep for at least 6 months. To ensure the chutney can keep even longer (1 year plus), put the sealed jars in boiling water and simmer for 15 minutes. Line metal jar lids with greaseproof paper to protect them from the vinegar in the chutney.