Onions are one of those wonderful items that keep very well in a dry shed once the leaves have dried off, but there is nothing quite like a pot of home made caramelised onion chutney if you have any surplus! This recipe is a mixture of several different recipes I have tried and is great on Boxing Day with cold turkey.
Heat the olive oil in a heavy bottomed preserving pan and add the chopped onions. Gently soften the onions on a low heat, making sure that they don’t colour too much.
Add the chilli, garlic and a few tablespoons of the sugar. Turn up the heat and cook until the onions have coloured.
Add the remaining ingredients and bring to a gentle simmer. The chutney is ready to pot when it has thickened and turned a dark caramel colour.
Transfer to sterilised jars and seal. Allow to mature for 6 to 8 weeks before using.