Red wine onion chutney
The perfect chutney to serve with your favourite cheese or pâté.
- 5 mins preparation
- 1 hr cooking
- Makes 1 cup
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Ingredients
Red wine onion chutney
- 1 tablespoon olive oil
- 4 red onions, thinly sliced
- 1 long red chilli, seeded, julienned
- 1新鲜月桂叶
- 2 teaspoon chopped rosemary
- 1/2 cup brown sugar
- 1/4 cup red wine
- 1/4 cup balsamic vinegar
- 1/4 cup red wine vinegar
Method
Red wine onion chutney
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1In a medium saucepan, heat oil on low. Add onion, chilli,bay leaf and rosemary. Cook, stirring, on low for 25-30 minutes until soft, dark and slightly sticky.
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2Stir in sugar, wine and vinegars. Simmer for a further 25-30 minutes until chutney is thick and dark.
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3Transfer to a sterilised jar, then label and seal. Store in a cool, dark place for at least one month (see tip). Refrigerate after opening.
Notes
Storing the chutney helps the flavour develop.
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