Balsamic vinegar and shallot chutney
This recipe was passed to me by a friend as a topping for pizza (Gavins balsamic onion pizza). A delicious sweet jammy chutney. It occurred to me that it is worth its own recipe. It is great as a pizza topping, and maybe as a sauce for pasta?
Be aware that this recipe only makes a small quantity - just enough for a pizza topping for 2 poeple. Don't make this expecting to fill a jar of chutney or you will be sorely disappointed.
- Peel and slice the shallots thinly. See here for peeling tips
- Add the sliced shallots to a small pan and cover with a little water, cover with a lid and simmer vigorously until the shallots have softened and most of the water is reduced, about 25 minutes. Don't allow it to burn.
- Remove the cover and boil off most of the remaining water. Add the sugar and enough balsamic vinegar to just cover the shallots and simmer gently (uncovered) until reduced to a chutney-like consistency.