Name: Onion Chutney
Ingredients: 2 kg Onions; 50 ml Canola Oil; 50 g Butter; 2 Bay Leaves; 300 g Briwn Sugar; 200 ml Balsamic Vinegar; 200 ml Red Wine Vinegar; 2 tsp Salt; 1 tsp Cayenne Pepper

Onion Chutney

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Ingredients Method

Ingredients

2 kg Onions
50 ml Canola Oil
50 g Butter
2 Bay Leaves
300 g Briwn Sugar
200 ml Balsamic Vinegar
200 ml Red Wine Vinegar
2 tsp Salt
1 tsp Cayenne Pepper

Method

Peel and slice onions thinly
In a large pot or preserving pan melt butter. Add Canola Oil
Add onions and bay leaves, stir to give them a good coating of butter/oil mix
Cover and cook for around 40 minutes, or until onions are soft (not brown)
Add 4 Tablespoons of sugar and cook or 15 minutes on a low heat, stir from time to time
Remove from heat. Stir in resmainder of the sugar, add salt, chilli, vinegars
Return to heat and simmer 1½ to 2 hours, stirring occasionally
Chutney is ready when dragging a spoon through it leaves a trail for 30 seconds.
Place in hot sterile jars and seal with a hot lid