Red Onion and Balsamic Chutney

1. 1

   Heat the olive oil in a large pan.

2. 2

   Add the onions, bay leaf and thyme and season with salt and freshly ground pepper.

3. 3

   Cover with a lid and cook over a low heat, stirring occasionally for 30 minutes or until the onions have softened but not coloured.

4. 4

   Stir in the sugar, balsamic vinegar, red wine and the zest and juice of the orange.

5. 5

   Cook for a further 1 hour and thirty minutes, uncovered until no liquid remains and the onions are a dark rich red colour.

6. 6

   Stir frequently during the last half hour of cooking to prevent the onions from burning.

7. 7

   Cool the mixture and then transfer to sterilized jars and keep in the fridge until needed.

* Per serving · 4 servings · Values may vary.

No additional tips available.