Onion and chilli chutney
Makes: 2 jars
Preparation time: 15 minutes
Cooking time: 50-60 minutes
2 tablespoons olive oil
3 large red onions, about 500g/1lb 2oz in total, roughly chopped
1 red pepper, cored, deseeded, diced
1-2 large mild red chillies, to taste, deseeded, finely chopped
8 plum tomatoes, about 500g (1lb 2oz) in total, roughly chopped
150g (5oz) caster sugar
150ml (5fl oz) red wine vinegar
1 large bay leaf
Salt and ground black pepper
1. Heat the oil in a large saucepan, add the onions and fry gently for 5 minutes until the onions are beginning to soften.
2. Mix in the remaining ingredients then simmer gently for about 45-55 minutes, stirring occasionally until the chutney is soft and thick.
3. Spoon the chutney into warmed jars, smooth the tops level and cover with a waxed disc then a screw top or clip on lid. Leave to cool then keep up to 2 months in a cool cupboard or once opened in the fridge.
For more information visit the British Onions website at www.britishonions.co.uk