Balsamic Onion and Garlic Chutney Recipe

How to make Balsamic Onion and Garlic Chutney

Method

  1. Organise your sterilised preserving jar(s) ahead of time.
  2. Heat the oil in a pan on low to medium heat. Sweat the onions and salt until translucent.
  3. Add the garlic and chilli and cook for a further 2 minutes.
  4. Increase the temperature to a medium-high heat. Add the sugar, stirring, to prevent it from sticking to the pan.
  5. When the mixture begins to bubble, add the balsamic vinegar, and reduce to a thick, sticky chutney.
  6. Remove the pan from the heat and transfer the chutney to a sterilised jar.
  7. Seal and store in a cool, dark place.
  8. Once opened, store in the fridge.

Tip: This chutney can be stored for up to 6 months. If making for a gift, add a “use by” date to your sticker or tag.

 

*Optional: You can use demerara sugar here.