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Caramelised Onion Chutney

  1. Heat the oil in a large saucepan and add the finely sliced onions. Cook over a gentle heat for about 20-30 minutes until the onions are soft and begin to darken.
  2. Add the muscovado sugar, stir through and cook for another 10 minutes.
  3. Add the rest of the ingredients and simmer over a low heat for about an hour until it has thickened and the liquid has reduced.
  4. Store in sterilised jars. The chutney can be eaten straight away once cool, however it's best to let the flavour develop for a month.