Jamie Oliver Red Onion Chutney Food

RED ONION CHUTNEY

Steps:

• Finely dice the red onions and chilli pepper. Grate the garlic.
• Heat up the olive oil in a large pan and cook the onions and chilli pepper for fifteen minutes on medium heat. Stir frequently so it doesn't stick or go brown.
• Add the garlic, salt, sugar and pepper. Cook for another five minutes.
• Add the balsamic vinegar and bring to the boil on a high heat. Stir well and consistently until the vinegar has evaporated.
• Turn off the stove and let the chutney sit and cool for another five minutes.

RED ONION MARMALADE

Steps:

• Halve and thinly slice the onions, then thinly slice the garlic. Melt the butter with the oil in a large, heavy-based saucepan over a high heat. Tip in the onions and garlic and give them a good stir so they are glossed with butter. Sprinkle over the sugar, thyme leaves, chilli flakes if using and some salt and pepper. Give everything another really good stir and reduce the heat slightly. Cook uncovered for 40-50 minutes, stirring occasionally. The onions are ready when all their juices have evaporated, they're really soft and sticky and smell of sugar caramelising. They should be so soft that they break when pressed against the side of the pan with a wooden spoon. Slow cooking is the secret of really soft and sticky onions, so don't rush this part.
• Pour in the wine, vinegar and port and simmer everything, still uncovered, over a high heat for 25-30 minutes, stirring every so often until the onions are a deep mahogany colour and the liquid has reduced by about two-thirds. It's done when drawing a spoon across the bottom of the pan clears a path that fills rapidly with syrupy juice. Leave the onions to cool in the pan, then scoop into sterilised jars and seal. Can be eaten straight away, but keeps in the fridge for up to 3 months.

HOMEMADE TOMATO CHUTNEY

Steps:

• Tip all the ingredients into a large heavy-based pan and bring to a gentle simmer, stirring frequently. Simmer for 1 hr, then bring to a gentle boil so that the mixture turns dark, jammy and shiny. Place into sterilised jars and allow to cool before covering. Will keep for 6 weeks.

CARAMELISED RED ONION CHUTNEY RECIPE

Steps:

• Cut the onions and chilli into thin slices, then cut onion slices in half again and put them into a pan with bay leaves, chilli and oil. Cook gently over a low heat for about 20 minutes.
• When the onions are dark and sticky, add the sugar, the vinegars and mustard seeds, simmer for about 30 minutes, until the chutney is thick and dark. (Stirring at intervals so the chutney does not stick to the pan).
• Pour the chutney into hot, sterilised jars seal and let chutney cool.
• You must have a taste but really (before you eat it) this should left for a month or maybe even more for the flavours to blend and mature. .