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1
Thoroughly wash jars with hot water and camden tablets. If you don't have the tablets, antibacterial soaps will do fine but rinse very well.
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2
Place the jars, open, in an oven that is set to it's lowest heat, to keep warm.
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3
Top and tail the onions, halve them, then peel off the dry skin and the first layer of flesh. Slice into half rings, about 2-3mm thick.
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4
Add onion slices to a deep sides pot on a medium-high heat and allow to heat naturally, cooking in their own juices. Stir occasionally to prevent sticking.
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5
Add half the sugar, and stir thoroughly to coat the onion. Continue heating and stirring gently, letting the sugar melt and bubble on the onion but not allowing the onion to stick and burn.
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6
Once the onion just starts to turn colour, add enough red wine vinegar to cover and stir thoroughly again. Then turn he heat to medium and leave to cook for 15-20 minutes. Check regularly, and top up with vinegar as required.
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7
Turn up the heat, add the remaining sugar and vinegar, and stir until all the sugar is absorbed into the mixture. Lower the heat again, and cook, stirring regularly, until thick and gloopy.
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8
Spoon mixture into hot jars, label jars with the date and seal.
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9
Leave at least 6 weeks before eating. I have tried this chutney at 3 months and it is delicious, if you can keep it hidden that long!
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10
Serve as a side with cooked meat, curries, as a burger/hotdog relish, or at it's best layered on good oatcakes with a selection of blue cheeses, goats cheeses and over-ripe brie.
