Name: Sweet red onion chutney
Cook time: 150 min
Total time: 150 min
Ingredients: 2 tablespoon olive oil; 2 kilogram red onions, chopped coarsely; 2 dried bay leaves; 10 black peppercorns, crushed; 4 sprigs fresh thyme; 2 cup (440g) firmly packed brown sugar; 2 cup (500ml) red wine vinegar; 2 teaspoon coarse cooking salt

Ingredients

2 tablespoon olive oil

2 kilogram red onions, chopped coarsely

2 dried bay leaves

10 black peppercorns, crushed

4 sprigs fresh thyme

2 cup (440g) firmly packed brown sugar

2 cup (500ml) red wine vinegar

2 teaspoon coarse cooking salt

Method

1.Heat oil in a large saucepan; cook onion, stirring, about 15 minutes or until softened.

2.Meanwhile, tie bay leaves, peppercorns and thyme in muslin. Add muslin bag and remaining ingredients to pan; stir over high heat, without boiling, until sugar dissolves.

3.Bring to the boil. Reduce heat; simmer, uncovered, stirring occasionally, about 1¾ hours or until chutney is thick.

4.Spoon hot chutney into hot sterilised jars; seal immediately. Label and date jars when cold.

5.Store chutney in a cool, dark place for at least three weeks before opening.

Tying various herbs and spices in a piece of muslin, securing with kitchen string, makes them easier to remove when the chutney is ready to be spooned into jars.
Note

Woman's Weekly Food

From classic Kiwi favourites, quick weeknight dinners and elevated meals for special occasions, our recipes are local and delicious and thoroughly tested so you know you can trust them to work. Discover tips and tricks to enhance your cooking skills, learn about seasonal ingredients, and stay up-to-date with the latest food trends. We're more than just recipes; we're your trusted kitchen companion.

Ingredients

Method

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