Recipe of Any-night-of-the-week Vickys Caramelised Red Onion Chutney, GF DF EF SF NF





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Vickys Caramelised Red Onion Chutney, GF DF EF SF NF.

Vickys Caramelised Red Onion Chutney, GF DF EF SF NF

Hello everybody, I hope you're having an amazing day today. Today, I'm gonna show you how to make a distinctive dish, vickys caramelised red onion chutney, gf df ef sf nf. It is one of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.

Vickys Caramelised Red Onion Chutney, GF DF EF SF NF is one of the most well liked of current trending meals in the world. It's simple, it is quick, it tastes delicious. It's enjoyed by millions daily. They are nice and they look wonderful. Vickys Caramelised Red Onion Chutney, GF DF EF SF NF is something that I've loved my whole life.

To get started with this recipe, we must first prepare a few ingredients. You can cook vickys caramelised red onion chutney, gf df ef sf nf using 13 ingredients and 9 steps. Here is how you cook that.

Composition Vickys Caramelised Red Onion Chutney, GF DF EF SF NF:

  1. Require 7 for medium red onions.
  2. You need 1 - medium white onion.
  3. You need 2 medium shallots.
  4. Give 1 - red sweet pepper.
  5. Require 1 of red chilli.
  6. Need 270 ml of balsamic vinegar.
  7. Give 50 ml red wine vinegar.
  8. You need 220 grams for brown sugar.
  9. Give 1 cinnamon stick.
  10. Prepare 3 for bay leaves.
  11. You need 1 - some rosemary leaves.
  12. Give 10 for crushed black peppercorns.
  13. Give 1 for a good splash of olive oil.





Vickys Caramelised Red Onion Chutney, GF DF EF SF NF process:

  1. Chop the white onion and shallots as finely as you can. Chop half of the red onion in bigger pieces and half sliced thinly. This is just for texture.
  2. Heat the oil in a large pan. Throw in the cinnamon, rosemary, pepper and bay leaves, then add all of the onion.
  3. Cook on low for 20 minutes so the onion gets nice and sticky soft.
  4. Add the finely chopped chilli and sweet pepper and cook down a further few minutes.
  5. Add the sugar and stir in to coat the onion, then add the vinegars.
  6. Bring to the boil, then turn down to a simmer and let cook down for an hour and a half stirring now and again.
  7. Total simmer may take up to 2 hours, you're waiting until all of the liquid evaporates and so after the first hour and a half you need to stand over the pan so it doesn't burn as it starts to thicken.
  8. When all the liquid is gone what's left should resemble a thick sticky jam.
  9. Spoon into sterilized jars and let stand sealed for 4 - 6 weeks for the flavour to fully develop. Make in the middle of November to be good for Xmas. Makes enough to fill 5 x 180g jars, indicated above as 5 servings = 1 jar. Great served with cheese and crackers, salads, cold cuts etc.

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