Balsamic Onion and Garlic Chutney Recipe
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How to make Balsamic Onion and Garlic Chutney
Method
- Organise your sterilised preserving jar(s) ahead of time.
- Heat the oil in a pan on low to medium heat. Sweat the onions and salt until translucent.
- Add the garlic and chilli and cook for a further 2 minutes.
- Increase the temperature to a medium-high heat. Add the sugar, stirring, to prevent it from sticking to the pan.
- When the mixture begins to bubble, add the balsamic vinegar, and reduce to a thick, sticky chutney.
- Remove the pan from the heat and transfer the chutney to a sterilised jar.
- Seal and store in a cool, dark place.
- 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.