Quick Red Onion Chutney

I had a couple of red onions that were nearing the end of their shelf life so I decided to experiment with a quick onion chutney. I halved, then sliced the onions, not too finely but not too thick somewhere in the middle. I put a teaspoon of oil into the frying pan and gently heated it. I added the onions and let them cook on the gentle heat for around 10mins.

 

Be very careful to stir them regularly as you don't want them to stick or burn at all. The heat should be very gentle. After the 10mins add a big pinch of brown sugar and around 2 or 3 tbsps of balsamic vinegar or a mix of balsamic and raspberry vinegar like I used. Let this mixture simmer gently for another 10mins. There should still be a little bite to the onions.

 

This chutney would probably keep for a couple of days in the fridge and would be lovely with cheese or in steak sandwich.

• If you haven't got brown sugar, white sugar will do any sugar except icing sugar really. 

• Similarly, if you don't have balsamic or raspberry vinegar you can use malt, cider, white wine or red wine vinegar. Don't use the ordinary white vinegar you get at the chip shop, its too astringent and will overpower the onions.