Caramelised Onion Chutney

Its beginning to look a lot like Christmas!!!

Traditionally our Christmas tree usually goes up the first weekend in December and it just so happens that the 1st December was on Sunday this year.  Did my tree go up?  No it did not.  Its amazing the things your children remember from when they were growing up that they then carry into their adulthood.  Putting the Christmas tree up the first weekend in December is one of them.  So over the weekend I received photographs of their trees all twinkly and bright but because I had been so busy making the chutneys that are to be gifted I ran out of time.  So quite sheepishly I had to confess that I hadn't actually got around to putting my tree up yet.....  I couldn't tell them why because the chutney's are to go into hampers that I am planning as part of their Christmas gifts.  And in  my defence I had been busy with our tree in the Festival of Trees.

Caramelised onion is one of my favourite chutneys to make and is so easy which is great for me.
It makes approximately 1200mls or 6 x 200ml jars.

From your Nigella cupboard or on your shopping list you will need:

1.5kg Onions, thinly sliced
3 garlic cloves, crushed
300g dark muscovado sugar
1 tbsp wholegrain mustard
1/2 tsp paprika
about 1 inch or 1 tsp of grated fresh ginger
200mls of res wine vinegar
3tbsp balsamic vinegar
3 tbsp olive oil
1/2 tsp salt

• Using a heavy based saucepan heat the oil and fry the onions over a medium heat for 25, stirring occasionally until the onions have softened but not browned and should have reduced by about half. 
• Increase the heat and add 3 tbsps of sugar and cook for a further 10 minutes until the onions have started to colour. 
• Reduce the heat and add the remaining sugar and other ingredients. 
• On a medium heat, keep the saucepan uncovered, and allow the chutney to simmer on a gentle bubble for 30-40 minutes or until the chutney has reduced and thickened to a dark caramel colour. 
• Stir occasionally to make sure that the chutney is not sticking on the bottom of the saucepan. 
• To check if the chutney is ready, drag a wooden spoon across the bottom of the saucepan, it should taken a few seconds for the juice to re-cover the bottom of the pan. 
• Using sterilised jars, spoon the hot chutney into the sterilised jars whilst still hot, seal with a wax disc allow to cool seal and cool. 
• The chutney will keep up to 6-12 months unopened. 
• Once opened I have kept in the fridge for up to 3 months. 

Caramelised onion chutney is delicious on sausages whether as part of a full English breakfast or on sausage sandwich, (baps, rolls or baguettes). A great addition to cold cuts, cheese scones, cheese & biscuits and as a starter alongside pate and toast. I have also been known to add a tablespoon or two to gravy. The possibilities are endless.

Mx

Jar Toppers

Sterilising Jars