Onion Chutney

This is a fabulous and easy chutney that you can make your own. Perfect with cheese, on burgers & sausages or simply in a sarnie.

6 onions (all red or with some brown)
750ml balsamic vinegar (or half red wine vinegar)
600g brown sugar
2 bay leaves

Slice the onions in a way that you like – chunky or fine cut chutney. Add to a large heavy bottomed pan or jam pan. Add the vinegar of your choice and the brown sugar as well as the bay leaves. You could add crushed peppercorns at this point too. Slowly bring the mixture to the boil and then simmer for about an hour to an hour and a half. You may need to turn the heat up slightly at the end to evaporate excess liquid althought take care not to catch the bottom. Stir regularly through this process. Once it is jammy and sticky, allow to cool slightly before putting into sterilised jars or Kilner pots. Simply double up the ingredients for a bigger batch of chutney. Store in a cool, dark place for up to 6 months and refridgerate once opened. Delicious!