On a trip to one of my favourite supermarkets I purchased my first jar of caramelised red onion chutney. Coming from India my palate is well -acclimatised to red onions and their sharp sweet taste. The tangy taste and deep rich colour and the versatility of this chutney got me hooked onto this dish and I was using it ever so often.
Since then I had been planning to make this chutney at home and after scouring for recipes online, I found this interesting recipe by Fraser Doherty – The Super Jam Cookbook. It’s a basic and simple recipe yet perfect in proportion and that’s exactly what a great recipe should be.
It’s a perfect accompaniment for a good roast or in toasted sandwiches with a light soup during a cold wintry day. This chutney goes well with feta cheese and chickpea salad as it does with cheese and crackers .This is also my way of using all those empty glass jars that have been stacked behind various shelves in my tiny kitchen.
Averse to consuming chickpeas in popular Indian fare like ‘’Chole Bhature’’( a chickpea masala gravy with ‘’Bhature’’ which are huge, puffed fried fermented wheat bread). I find this a much healthier alternative to get my husband to eat chickpeas and get a nod of approval from my biggest critic 😉
Caramelised Red Onion Chutney
- 8 red onions
- 1 red chilli
- 2 bay leaves
- 25ml olive oil
- 200g brown sugar
- 150ml balsamic vinegar
- 150ml red wine vinegar
Chop the red onions in fine long slices. Slice the chilli in long thin slits. Heat the olive oil in the saucepan and add the bay leaf and chilli followed by the red onions. On a low flame stir continuously and cook for about 20 minutes.
The onions will change colour now and turn dark and the mixture will have reduced in volume. Now stir in the sugar first followed by the vinegars, I used dark muscovado sugar as I love the rich dark smoky flavour. Simmer this mixture for 30 minutes and the chutney now turns sticky and thick.
While this is simmering, sterilise all those glass bottles and store the chutney in them. It takes a month for the flavour to mature fully.
Feta Cheese and Chickpea Salad
Serves 4 as a side with a main meal
- 120g chickpeas (That’s half a can of tinned chickpeas ready to eat)
- 120g packet of crunchy salad leaves
- 100g feta cheese
- A pinch of Maldon sea salt
- Half a red onion sliced thin and lengthwise
- Few cherry tomatoes
- Few small boiled potatoes
- Some slices of colourful peppers
Create a bed of leaves and throw in the chickpeas and other ingredients. A generous dollop of the caramelised red onion chutney in this salad will offset the feta cheese beautifully. It’s great for a meatless Monday lunch or a perfect accompaniment for a big family Sunday lunch.
The best part of making this chutney is that I get to give some to my friends, sharing is fun isn’t it?
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