As we are expecting our first little one in 6 weeks i’ve decided I should be thinking head for Christmas this year!!
Clearly baking christmas goodies may be difficult with a brand new baby (although i’m hoping to try) so i’ve been thinking creatively and am going to try my hand at chutneys instead!
I figure i can make those early and then leave them to mature over the next 2 months ready for giving away at Christmas time.
As money will be very tight this year i thought i’d try a caramelised red onion chutney as red onions are a really cheap basic ingredient, yet very very yummy and the red is all Christmassy!
This is the recipe i’m going to make. You can find the original recipe in ‘The SuperJam Cookbook’ by Fraser Doherty
8 red onions
1 red chilli
2 bay leaves
25ml olive oil
200g brown sugar
150ml balsamic vinegar
150ml red wine vinegar
Step 1: Cut your onions and chilli into short, thin slices and put them into a pan with the bay leaves and oil. Cook gently over a low heat for about 20 minutes.
Step 2: Once the onions are dark and sticky, add the sugar and the vinegars and simmer for 30 minutes or so, until the chutney is thick and dark.
Step 3: Pour the chutney into hot, sterilised jars and let it cool. Ideally, you should leave it for a month or more before you eat it, to mature in flavour.
watch this space and I’ll let you know how i get on!Share on Facebook