Balsamic vinegar and shallot chutney

This recipe was passed to me by a friend as a topping for pizza (Gavin's 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 people. Don't make this expecting to fill a jar of chutney or you will be sorely disappointed.

Balsamic vinegar and shallot chutney

The reduced balsamic 'chutney'
Servings:	Serves 2
Calories per serving:	117
Ready in:	30 minutes
Prep. time:	5 minutes
Cook time:	25 minutes
Difficulty:
Recipe author:	Chef
First published:	24th October 2012

Best recipe review Balsamic loveliness 5/5 Truely has that balsamic vinegar flavour Paul R Smith

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• 8 shallots
• 1 tablespoon demerara sugar or jaggery
• Around 100 ml good balsamic vinegar

Method

• 

  Covered with balsamic vinegar

• 

  Most of the water boiled off

• 

  Half cover the shallots with water

1. Peel and slice the shallots thinly. See here for peeling tips
2. 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.
3. 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.

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