Red Onion Chutney

Ingredients

Makes 500ml

• 700g red onions

• 160g soft light brown sugar

• 200ml red wine vinegar

• 2 tsp fennel seeds

• 2 tsp nigella seeds

• 1/2 tsp ground mace

• 1/4 tsp dried chilli flakes

• 1 tbsp olive oil

• pinch of sea salt

Method

To start you need to prep your onions so remove the skin then cut them in half lengthways. Depending on the size cut each halve again to the root if they are small or cut into thirds if large. Then slice across into batons about 5mm thick.

Now in a pestle and mortar or just with a rolling pin crush down the fennel seeds a little so they are a bit broken up. This will stop anything getting stuck in your teeth when you eat the finished chutney.

That's all the prep done so now in a large pan pour the olive oil and bring up to a medium heat. Throw in the crushed fennel seeds, nigella seeds, mace and chilli flakes and stir for 30 secs to a minute until all the fragrances are released. Then turn down the heat to low and add the onions, stir through and cover leaving on the heat stirring occasionally for 20 minutes.

After that time they should have sweated down and be soft and slightly starting to brown. To help that caramelization along a little mix in 2 tbsp of the sugar and a pinch of salt then turn up the heat a little for another 10 minutes.

The onions should now be a bit darker where the sugars have caramelised, so remove the lid, add in the remaining sugar and the vinegar and on a medium to low heat bring up to a simmer. Keep uncovered simmering away for another 30 minutes stirring occasionally until when you drag a spoon across the bottom the juices ooze back rather than flow. That's the perfect chutney consistancy.

Once done pour into hot sterilised jars and seal. The chutney will keep for 12 months in the cupboard and 1 month in the fridge once opened.