Caramelised Onion Chutney - The Laden Larder

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So, at the ripe old age of 25, I can now tick off one thing I hoped to achieve in my life. Mid-way down the list, a few above purchasing an ice cream maker (see previous posts) there lay the words ‘make chutney’, which will be forever erased. Forget world peace my friends, chutney making is way up there on the list of great achievers such as myself. So what now for me, now I have reached this point in my life? Where else can I venture? Whatever next? Jam is an obvious one and pickling a must! But where can I find the smallest onions in the world in order to produce the most spectacular pickling sensation?! The trials and tribulations of life I must face daily. Onwards and upwards, one must not dwell…..

I jest here, but I do think my life has changed for the better as a result of making chutney. Now I can forever wait for that moment in a bar when chutneys are the subject of fierce debate and take a sip of my drink, sit back and announce that I in fact make my own. True, this moment has not arisen so far, but I can wait…

But yes, if you do enjoy chutney, why not make your own? Honestly it’s so easy and you will feel like mother earth herself going to fetch your home made jar from the shed/fridge when someone arrives with a nice bit of cheese to share. Think of the respect from your grandparents!! So off you go now, stop reading my waffle and make some chutney.

PS: I suggest a lazy Sunday to embark on this one. Chop everything and chuck it in the pan and then sit and read the paper and smoke your pipe (optional) as you wait.

Caramelised Onion Chutney

A tsp of butter

6 large onions (red/white or mix of both)

3 cups of sugar (half dark brown, half golden)

3 cups of vinegar (2 sherry vinegar, 1 balsamic)

15-20 crushed black peppercorns

2 bay leaves

Melt the butter in a large pan over a moderate heat. Slice or chop the onions to your preferred thickness (I sliced mine quite thinly) and add to the pan. Cook the onions for a few minutes until they soften, but do not allow them to brown or crisp.

Add the vinegar, sugar, bay and peppercorns and leave the mix to bubble gently for approximately and hour and a half or until the mixture has reached your desired consistency.

Comments

written on 17-Dec-2008

OliviaSleator says:

That sounds well easy, and looks great! Would be yummy for my sandwiches when snowboarding.
written on 17-Dec-2008

Rhona says:

Is that a hint?! I am making some more on Sunday so I will send you some, but I think I have missed the xmas deadline for the post to get to france it time!!! New year's gifts i think
written on 17-Dec-2008

OliviaSleator says:

No, it's fine! I'll make some. Yum yum. You used cup measurements though, I hate that!

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