Caramelized Red Onion Chutney

by Editorial Staff

Summary

Prep Time 30 mins
Total Time 30 mins
Course Sauce
Cuisine European
Servings (Default: 2)

Ingredients

  • 9 medium onion (s), red
  • 2 shallot (s)
  • 1 chilli pepper (s), red, dried
  • 270 ml balsamic vinegar
  • 50 ml red wine vinegar
  • 220 g suar, brown
  • 1 stick cinnamon
  • 2 bay leaves
  • 1 sprig rosemary
  • some olive oil for frying
Caramelized Red Onion Chutney
Caramelized Red Onion Chutney

Instructions

  1. Peel the onions and shallots and cut into thin slices. Pluck the rosemary needles from the branch and chop finely. Heat the olive oil in a large pan and fry the onions and shallots over a gentle heat until they have completely lost their shape and are lightly browned (takes about 30 minutes).
  2. Add the bay leaves, cinnamon and rosemary and fry for a few minutes. Crumble the chilli pepper and add. Then add the two types of vinegar and sugar and let everything simmer over the lowest heat for about 1 hour until the whole thing is extremely thick to jam-like.
  3. Carefully sterilize the jars and their lids with boiling water and pour in the hot mass, screw the jars shut and immediately turn them upside down for a few minutes. Let rest in a dark and cool place for about 6 weeks.
  4. The chutney goes very well with pan-fried foods such as steak or cheese.

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