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