Caramelised Onion Chutney Recipe

• 7 Red Onions (medium) (chopped)
• 2 Shallots (medium) (chopped)
• 1 White Onion (medium) (chopped)
• 1 Sweet Pepper (red or orange; grilled until black, peeled, seeded and diced)
• 1 Red Chilli (deseeded and diced)
• 270ml Balsamic Vinegar
• 50ml Red Wine Vinegar
• 220g (8 oz.) Dark Brown Sugar
• 1stick Cinnamon (7 cm)
• 2 fresh Bay Leaves
• 1 sprig Rosemary (large) (leaves picked and chopped)
• Olive oil (as required)
• Salt to taste

• Take a pan and heat olive oil.
• Put the onions, shallot, bay leaves, cinnamon and rosemary into the oil and stir it until the onions are golden, soft and sticky.
• Add the chili, salt, pepper and cook for a further couple of mins.
• Add the vinegars, sugar and simmer on a low heat until thick and chutney like.
• Pour the chutney into a sterilized jar and keep it for 4-6 weeks to develop flavor.