This chutney makes any leftover meat wonderful and is great with a ploughman’s lunch. It’s wonderful with a warmed goat’s cheese salad or tart. It makes a great addition to cheese on toast and can make the blandest simplest meal special.
This is what you need.
1.5 KG of peeled and very thinly sliced onions.
300g of dark brown sugar
250 ml of balsamic vinegar
½ – 1 teaspoon of chilli flake or one whole chopped red chilli and seeds
1 teaspoon of salt
1 teaspoon of wholegrain mustard or mustard seeds
Oil to sauté the onions.
This is what you do.
Gently sauté the onions until they soften and reduce in size. You do not want them to brown or cook too much.
Then add all the other ingredients.
Bring the boil and then reduce to a very slow simmer and continue to cook until it reaches a jamminess.
Pour carefully into five hot sterilized jam jars. Carefully add the sterilized lids whilst still hot and they will seal tightly as they cool.
The sugar and vinegar will preserve this and it will last for up to a year.
It’s best to wait a month before eating this but the temptation is strong.