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

1. Take 7 for medium red onions
2. Provide 1 medium white onion
3. Take 2 for medium shallots
4. Prepare 1 for red sweet pepper
5. You need 1 of red chilli
6. Provide 270 ml balsamic vinegar
7. Provide 50 ml for red wine vinegar
8. Get 220 grams of brown sugar
9. Take 1 for cinnamon stick
10. Require 3 - bay leaves
11. Get 1 - some rosemary leaves
12. Get 10 crushed black peppercorns
13. Take 1 for 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 Chicken Balti, GF DF EF SF NF. This recipe uses my previously posted balti curry paste but you could use store bought for convenience Great recipe for Vickys Various Tortilla Pinwheels, GF DF EF SF NF. Just a change from a sandwich, the kids like them, they're good finger food for parties. Check my recipe list under my profile or use the search bar to find free-from condiments and sauces to use as well as my free-from tortilla.

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

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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