Ingedrients

• 8 red onions
• 1 red chili, de-seeded
• 2 bay leaves
• 25 ml olive oil
• 200 g brown sugar
• 2 teaspoons of mustard seeds
• 150 ml balsamic vinegar
• 150 ml red wine vinegar

Preparation

• Cut the onions in quarters and slice
• Cut the chilli into thin slices
• Simmer the onions, the chills, the bay leaf in the oil for 20 mins
• When dark, add sugar, vinegars, mustard seeds, simmer for 30 mins
• Stir from time to time
• Pour the chutney into jars (jars should be sterilized already) and seal
• Put the jars into a roasting tray, add some 2 cm of boiling water, put into a 140 C oven
• Sterilize jars for 30 mins