2 tbsp olive oil 30g unsalted butter 3 cloves garlic, finely minced 1 kg red onions, thinly sliced a pinch of salt & pepper 60g golden caster sugar 300ml red wine 150ml white wine vinegar; There’s literally something for everyone. With this onion chutney on board, I believe we now have three dips and chutneys, and six different curries available on site. In case you hadn’t guessed, we love curry and its related edibles. Ingredients. Although we’re not yet called ‘currythefoodup’, it has crossed my mind. https://www.allotment-garden.org/recipe/1635/caramelised-onion-chutney-recipe Caramelised Red Onion Chutney + Barber’s 1833 Cheddar. 2. https://www.food.com/recipe/caramelised-red-onion-chutney-recipe-446595 Add the sugar and the redcurrant jelly. Increase the heat and continue to cook, stirring more frequently for about 30 minutes until the mixture turns a dark, nutty brown and most of the moisture has been driven off. Yield: 4 - 6 small jars.
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