Caramelised Balsamic Red Onion Chutney with Red Chilli hints

Ingredients:

• 2 garlic cloves – peeled and finely diced
• 200 ml of white wine vinegar
• 1 tbsp of wholegrain mustard
• pinch of sea salt
• 300 grams of light brown muscovado sugar
• 5 kg of red onions – peeled and finely sliced
• knob of softened butter
• ½ red chilli with the seeds left in – finely sliced
• 25 ml aged balsamic vinegar
• 1 tsp olive oil.

1. To begin this winter warmer of a chutney, weigh and prepare all of the ingredients as outlined above.
2. Next place a medium range master sauce pan onto the heat, allow to warm once warm add the olive oil.
3. Once the oil is up to temperature, add your finely sliced red onion, chilli and diced garlic.
4. Cook on a low heat as this allows the vegetables to sweat releasing their natural sugars (allow them to do this for at least 30 minutes)
5. Next add your wholegrain mustard along with your white wine vinegar.
6. Cook for 2-3 mins to allow the vinegar to evaporate.
7. Next add your balsamic vinegar, along with the light brown muscovado sugar, stir to incorporate and allow the sugar to dissolve.
8. Cook the chutney until it has reached a jam like consistency.
9. Whilst this is happening sterilise your chosen jars; to do this boil a kettle, once the kettle has boiled very carefully pour the hot water into the jars, with the lid tightly screwed on. Allow to cool and them pour the contents down the sink as this helps to ensure that you chosen jars are clean and bacteria free.
10. Carefully decante the mixture into your jars ensure the lid is screwed on tight as this helps to preserve the chutney forming a oxygen free environment, for the best results store for at least 2 months before eating.