Summary

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

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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.