Ingredients

• 6 large onions chopped finely
• Sunflower oil
• 3 cups of chosen vinegars (red, white or balsamic)
• 3 cups of brown sugar
• 2 bay leaves

Directions

1. Chop the large onions as coursely or finely as you like and heat with a small amount of sunflower oil in a stainless steel pan until they are soft. Add 3 cups of your chosen vinegar (or a mixture of vinegars) and 3 cups of brown sugar, and drop in a couple of bay leaves and 15-20 crushed black peppercorns. Bring the mixture to the boil and then simmer gently for 1 to 1 1/2 hours until the onions have gone translucent and all the liquid has evaporated.

2. Pour the hot mixture straight into small (200g) sterilised jars, seal, and store somewhere cool and dark or in the fridge. The chutney should keep for at least 6 months. To ensure the chutney can keep even longer (1 year plus), put the sealed jars in boiling water and simmer for 15 minutes. Line metal jar lids with greaseproof paper to protect them from the vinegar in the chutney.

3. Chutney should be left for 4-6 weeks to mature allowing all of the wonderful flavours to develop and mix.

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