It’s easier than it sounds. Yes, it’s quicker to open a jar of a store-bought chutney, but the pleasure of make your own is worth the – very little – effort you have to put in it. Satisfaction guaranteed.
If you are like me, you love a good cheeseboard. And if you follow me on Pinterest, you might have noticed that some time ago I pinned quite a few images of cheeseboards. Preparing them appropriately it’s definitely something I’d like to learn, for myself and for my guests, of course.
Apart from cheese selections and fruit pairings, a good cheeseboard always comes with a nice chutney to enhance and complement the flavours of the cheeses. One of my favourites it’s definitely Morrison’s Tomato Chutney, followed by their Caramelised Onion one.
So one day, with a bag of red onions at hand, I decided to try and make my own chutney. There is only some chopping and some measuring involved, then the gentle heat will do the job.
Ingredients (makes a small jar)
- 4 red onions, peeled and thinly sliced
- 2 bay leaves
- 2 tablespoons extra virgin olive oil
- 50g brown sugar
- 50ml red wine vinegar
- 50ml balsamic vinegar
- pinch of salt
In a saucepan, tip the onions and the bay leaves. Drizzle with the olive oil and cook over medium heat until the onions are translucent.
Lower the flame to a gentle simmer, and add the sugar and the vinegars. Cover, and cook until caramelised. It should take approximately 30 minutes. Let cool before pouring in a sterilised jar. Keep in the fridge for a maximum of 2 weeks (but it didn’t lat that long at home!).
Now, there is a tip. I didn’t add any liquid (water) to the onions, so I ended up with a very sticky chutney. I feel a splash of water here and there is advisable to keep the chutney moist and easy to pour. I haven’t tried yet, but I am sure this would be helpful.
So as I said, that’s it! Easy peasy! I’m surely going to try other chutneys in the future, but as first experiment, I have to say it went pretty well!
How about you? Do you do our chutneys at home? Let me know in the comments below!
I hope you enjoyed this recipe!
See you next time!