Someone called me this week and asked if I made this. I checked my files and found one entry, back in 2004, so I decided to kick it up a notch.
This would be great with BBQ/grilled meats, on sandwiches with a good, strong cheddar cheese, on a cheeseboard, and even slathered on a hot dog.
Ingredients:
1 kg (2.2 lbs) red onions, thinly sliced
4 tbsps olive oil
170 gms (¾ cup) sugar
30 gms (2 tbsps) raisins (optional if you don't like them)
120 mls (½ cup) red wine vinegar
90 mls (1/3 cup) balsamic vinegar
1 tsp salt
1 tsp ground black pepper
½ tsp hot chile powder
2-3 bay leaves, or ¼ tsp ground bay leaf
Method:
This would be great with BBQ/grilled meats, on sandwiches with a good, strong cheddar cheese, on a cheeseboard, and even slathered on a hot dog.
Ingredients:
1 kg (2.2 lbs) red onions, thinly sliced
4 tbsps olive oil
170 gms (¾ cup) sugar
30 gms (2 tbsps) raisins (optional if you don't like them)
120 mls (½ cup) red wine vinegar
90 mls (1/3 cup) balsamic vinegar
1 tsp salt
1 tsp ground black pepper
½ tsp hot chile powder
2-3 bay leaves, or ¼ tsp ground bay leaf
Method:
- Heat the olive oil in a pan over medium heat and then add the onions.
- Reduce the heat to medium low. Cook the onions gently for about 25-30 minutes, stirring frequently to avoid browning, until soft.
- Add all the remaining ingredients, mix well, and raise heat to medium.
- Cook for about 25-30 minutes, until most of the liquid has evaporated and the chutney is thick and gooey.
