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Martha's red onion chutney

Martha's red onion chutney

By Adam Moon
10’ Prep time
50’ Cook time
60’ Total time
39 Calories
1 Serving

Summary

This matures in flavour as it ages, so you could get ahead by scaling up the recipe and making extra jars to give as christmas gifts makes: 2 small jars
Adam Moon 0 Followers

Step by Step

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Step 1

Slice the onions into quarters, then thinly slice.
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Step 2

Heat the olive oil in a large saucepan and add the mustard seeds. Fry for 1-2 minutes until they begin to smell fragrant, then add the onions and chilli to the pan, and cook over a low heat for 20 minutes, until soft and the onions are beginning to caramelise.
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Step 3

Add the sugar and vinegars to the pan. Turn the heat up to medium and simmer for 30 minutes, stirring occasionally, until the chutney is dark in colour and beginning to thicken.
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Step 4

Divide between sterilised jars and seal. Allow to cool completely, then store in a cool, dark place until ready to eat, or label up and give as gifts. The chutney tastes best when it has matured in flavour for around a month, so be patient if you can.

Ingredient

  • Olive oil
    Olive oil
    1 tbsp
  • Red chilli
    Red chilli
    1
  • Light brown muscovado sugar
    Light brown muscovado sugar
    125 grams
  • Red wine vinegar
    Red wine vinegar
    100 mls
  • Mustard seeds
    Mustard seeds
    1 tsp
  • Balsamic vinegar
    Balsamic vinegar
    100 mls
  • Red onions
    Red onions
    6

Nutrition Facts

View nutrition facts
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