A good introduction to chutney making, a bad introduction to propanethiol-S-oxide. Makes a great gift and complements many foods.
- In a very large stockpot add the oil, rosemary, bay leaves and cinnamon. Place over a low heat for 15 mins to infuse the oil, gently stirring every so often.
- Remove the rosemary and bay leaves with tongs, gently squeezing on the inside of the pan to make sure most of the oil stays in the pan.
- Add the onions to the cinnamon and oil. Gently cook for about 30 mins, you're looking to evaporate the majority of the liquid from the onions so they're very soft.
- Remove the cinnamon sticks
- Add all of the other ingredients to the pan, raise the heat, continually stir and bring to simmer, then reduce the heat to low.
- Let this reduce down slowly for about an hour, stirring often. It's ready when the thickness reaches that of loose chutney. Remember it will thicken up when it cools.
- Transfer into sterilised jars and allow to cool.
- Store in a cool, dark and dry place for at least a month to allow the flavours to settle.
- Red Onions
- 32 medium, sliced thin
- Balsamic Vinegar
- 800 ml
- Red Wine Vinegar
- 400 ml
- Dark Brown Sugar
- 880 g
- Cinnamon Sticks
- 28 cm worth
- Freah Rosemary
- 4 sprigs
- Dried Bay Leaves
- Sunflower Oil
- 4 tbsp