Red onion balsamic chutney

A delicious onion balsamic chutney, great with roasted pork, chicken or turkey. Also excellent with cheese. A great side sauce for the Christmas turkey!

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Finely slice the red onions mezzaluna style, place them in a sauce pan and add 2 tbsp veg oil, bay leaf, salt, pepper and MSG.

Step 2

Make a cartouche with grease proof paper and cover the onions tightly to hold the steam they release.

Step 3

Put the lid on the pan and cook the onions on low heat until soft and reduced in volume by about half (10-15 minutes). Stir every 5 minutes. Remove the cartouche when onions are soft.

Step 4

Add red wine vinegar, balsamic vinegar, and cook covered for 10 minutes, stirring regularly. At the end remove the bay leaves.

Step 5

On a frying pan heat 1rbsp veg oil, add sugar, and make a caramel on mid heat, stirring constantly till is gets to a mid golden colour. Don’t burn it (gets bitter)! Add it to the onions, together with the honey, maple syrup, whole grain mustard, paprika, dry ground red peppers and ground cinnamon. Strirr well..

Step 6

Cook in low heat uncovered, stirring regularly until it gets to a runny jam consistency… it will also darken in colour (about 20 min). If consuming later, cool it off on an airtight container and store covered in the fridge for up to 3 weeks.

Step 7

You can also store it in sterilised jam jars for up to 4 months.

Step 8

It’s great with cheese , with pork, chicken or turkey. It can be served warm or cold.