Hello everybody, I hope you are having an amazing day today. Today, I’m gonna show you how to make a special dish, vickys caramelised red onion chutney, gf df ef sf nf. One of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.

Vickys Caramelised Red Onion Chutney, GF DF EF SF NF is one of the most favored of current trending foods in the world. It is enjoyed by millions daily. It is simple, it’s fast, it tastes delicious. They are fine and they look fantastic. Vickys Caramelised Red Onion Chutney, GF DF EF SF NF is something that I’ve loved my entire life.

To begin with this recipe, we must first prepare a few components. You can have vickys caramelised red onion chutney, gf df ef sf nf using 13 ingredients and 9 steps. Here is how you can achieve it.

The ingredients needed to make Vickys Caramelised Red Onion Chutney, GF DF EF SF NF:

1. Make ready 7 medium red onions
2. Take 1 medium white onion
3. Get 2 medium shallots
4. Make ready 1 red sweet pepper
5. Take 1 red chilli
6. Take 270 ml balsamic vinegar
7. Get 50 ml red wine vinegar
8. Get 220 grams brown sugar
9. Prepare 1 cinnamon stick
10. Get 3 bay leaves
11. Get 1 some rosemary leaves
12. Take 10 crushed black peppercorns
13. Prepare 1 a good splash of olive oil

Steps to make Vickys Caramelised Red Onion Chutney, GF DF EF SF NF:

1. Chop the white onion and shallots as finely as you can. Chop half of the red onion in bigger pieces and half sliced thinly. This is just for texture
2. Heat the oil in a large pan. Throw in the cinnamon, rosemary, pepper and bay leaves, then add all of the onion
3. Cook on low for 20 minutes so the onion gets nice and sticky soft
4. Add the finely chopped chilli and sweet pepper and cook down a further few minutes
5. Add the sugar and stir in to coat the onion, then add the vinegars
6. Bring to the boil, then turn down to a simmer and let cook down for an hour and a half stirring now and again
7. Total simmer may take up to 2 hours, you're waiting until all of the liquid evaporates and so after the first hour and a half you need to stand over the pan so it doesn't burn as it starts to thicken
8. When all the liquid is gone what's left should resemble a thick sticky jam
9. Spoon into sterilized jars and let stand sealed for 4 - 6 weeks for the flavour to fully develop. Make in the middle of November to be good for Xmas. Makes enough to fill 5 x 180g jars, indicated above as 5 servings = 1 jar. Great served with cheese and crackers, salads, cold cuts etc

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