Simple Way to Make Speedy Vickys Caramelised Red Onion Chutney, GF DF EF SF NF

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

Hey everyone, hope you're having an amazing day today. Today, I'm gonna show you how to make a special dish, vickys caramelised red onion chutney, gf df ef sf nf. It is one of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.

Vickys Caramelised Red Onion Chutney, GF DF EF SF NF is one of the most popular of current trending meals on earth. It's enjoyed by millions daily. It is simple, it's fast, it tastes delicious. Vickys Caramelised Red Onion Chutney, GF DF EF SF NF is something which I've loved my whole life. They are nice and they look fantastic.

To begin with this particular recipe, we have to 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.

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

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

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

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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