Main INGREDIENTS
- Vegetables
Ingredients
Method
Ingredients
- 8 large red onions, halved, peeled and thinly sliced
- 2 whole heads of garlic
- ¾ cup muscovado sugar
- ½ cup light brown sugar
- 2 teaspoons salt
- 1 teaspoon black pepper
- ¾ cup balsamic vinegar
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Method
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1Preheat the oven to 180°C / 350°F / Gas Mark 4
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2Thinly slice the red onions and set aside. Wrap the whole head of garlic in foil and roast for 30-35 minutes until soft. Once cooled, squeeze out the roasted garlic cloves and mash them into a paste.
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3In a large, Le Creuset Non-Stick Saucepan, add the sliced red onions, muscovado sugar, light brown sugar, salt, black pepper, and balsamic vinegar. Simmer over low heat for 10-15 minutes, stirring occasionally, until the onions are soft and caramelised. Stir in the mashed roasted garlic and cook for another 10 minutes, allowing the flavours to combine.
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4Let the chutney cool slightly before transferring it to a sterilised jar. Store in the fridge for up to two weeks. Serve with mature cheddar, brie, camembert or blue cheese and your choice of crackers.
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