Onion Chutney

Ingredients 
1tbsp Extra Virgin Olive Oil
4 Onions (thinly sliced)
4tbsp Balsamic Vinegar
1tbsp Soy Sauce
1tsp Mustard Seeds
3 Garlic Cloves (finely diced)
Red Wine
Black Pepper

Method

1. Heat the oil in a pan and add the mustard seeds. 
2. As they begin to pop a little, throw in the onions and stir. Cook over a medium low-heat for 20 minutes. 
3. Add the garlic and cook for a further 5 minutes. 
4. Finally, add the vinegar, soy sauce and a good slug of red wine, season with salt and pepper (be wary of adding too much salt as the soy sauce is also a seasoning here), stir it through and cook until all the liquid has been absorbed and the texture becomes thick and sticky. 

Store in sterilised jars in the fridge. 

This is the perfect recipe if you’ve got a shed load of onions lying around that need using, plus, I don’t need any excuse at all to make a chutney.

The longer this stays in the fridge to mature, the better it will be. So, if you have the patience (I rarely do), or if you make a huge batch, let it mature for 4-6 weeks before you tuck in and it will be even more delicious.

Serve it with a really good mature cheddar or a blue cheese on some crackers, or mix it with grated cheese and serve on toast making sure to melt the cheese and chutney mixture under the grill. Or if you’re not eating dairy, like me, have it on the side of a salad, or on a cold meat sandwich, something like a good ham. Finally, adding a heaped teaspoon to a gravy will really take it up a notch! 

This is an easy recipe and a flavourful chutney, so you’ve got no excuses!