* 16 Shallots
* 1 tablespoon Demerara sugar or jaggery
* Around 120 ml good Balsamic vinegar
* 60 ml Maple balsamic vinegar
* 1 clove of garlic, peeled and crushed
* 1 tablespoon olive oil - cayenne infused olive oil or chilli oil
* 1 teaspoon dijon mustard
* A pinch of fresh thyme
* A teaspoon of lemon juice or more to taste
===Method===
* 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 olive oil and garlic to a small saute pan, heat gently then add the shallot mixture.
* Heat until the garlic is gently coloured and all of the water has been reduced.
* In a separate bowl whisk the balsamic vinegars, sugar, and dijon mustard until combined.
* Mix this mixture back into the saute pan with the shallots, add a pinch of thyme and 1 teaspoon of lemon juice, or more to taste.
* Reduce until you have a chutney-like consistency.#shallots #demerarasugar #maple #simmer #pizzas #cayenne #jaggery #thyme #pickled #balsamicvinegar #oliveoil
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Recipe from: https://www.cookipedia.co.uk/wiki/index.php/Balsamic_vinegar_and_shallot_chutney_(alt)
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