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
