The SuperJam Cookbook by Fraser Doherty

Author:Fraser Doherty
Language: eng
Format: epub
ISBN: 9781448118649
Publisher: Ebury Press

caramelised

red onion

This is my favourite chutney. It’s wonderful with goat’s cheese, on a pizza or in a quiche. It’s also at home in a cheese toastie.

MAKES ABOUT 4–6 JARS

8 red onions

1 red chilli

2 bay leaves

25ml olive oil

200g brown sugar

150ml balsamic vinegar

150ml red wine vinegar

Step 1: Cut your onions and chilli into short, thin slices and put them into a pan with the bay leaves and oil. Cook gently over a low heat for about 20 minutes.

Step 2: Once the onions are dark and sticky, add the sugar and the vinegars and simmer for 30 minutes or so, until the chutney is thick and dark.

Step 3: Pour the chutney into hot, sterilised jars and let it cool. Ideally, you should leave it for a month or more before you eat it, to mature in flavour.

Download

Copyright Disclaimer:
This site does not store any files on its server. We only index and link to content provided by other sites. Please contact the content providers to delete copyright contents if any and email us, we'll remove relevant links or contents immediately.