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Alright, don’t linger, let’s approach this vickys caramelised red onion chutney, gf df ef sf nf menu with 13 elements which are undoubtedly easy to obtain, and we have to process them at the very least through 9 actions. You should expend a while on this, so the resulting food could be perfect.

Ingredients of Vickys Caramelised Red Onion Chutney, GF DF EF SF NF:

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

My kids love these cut into shapes, you can even add a little flaked fish or go half potato, half cauliflower for another veggie, cauliflower blends in without them knowing Great recipe for Vickys Savoury Cauliflower 'Rice', GF DF EF SF NF. This is a great alternative to rice and cous cous with much less calories. Great for getting more vegetables into your diet Pizza(capsicum,tomato). Capsicum Pizza Recipe is a thin crust Homemade Pizza Recipe, topped with Tri-Colored Capsicum (bell peppers) and Shredded Cheese and then baked in oven.

Vickys Caramelised Red Onion Chutney, GF DF EF SF NF making:

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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