Onion and chilli chutney

This recipe requires preparation in advance!

A tasty chutney that is quick and simple to make.

Onion and chilli chutney

Servings:	Servings: 50 - Makes 2 jars
Calories per serving:	11
Ready in:	1 hour 10 minutes
Prep. time:	10 minutes
Cook time:	1 hour
Difficulty:
Recipe author:	JuliaBalbilla
First published:	24th December 2012

Best recipe review Super spicy 4.5/5 Love a bit of heat in my pickles Paul R Smith

Ingredients

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

• 2 Tablespoons olive oil
• 3 Large red onions, about 500g/1lb 2oz in total, roughly chopped
• 1 Red pepper, cored, deseeded, diced
• 1-2 Large mild red chillies, to taste, deseeded, finely chopped
• 8 Plum tomatoes, about 500g/1lb 2oz in total, roughly chopped
• 150g/5oz Caster sugar
• 150ml/5fl oz Red wine vinegar
• 1 Large bay leaf
• Salt and ground black pepper

Method

1. Heat the oil in a large saucepan, add the onions and fry gently for 5 minutes until the onions are beginning to soften.
2. Mix in the remaining ingredients then simmer gently for about 45-55 minutes, stirring occasionally until the chutney is soft and thick.
3. Spoon the chutney into warmed jars, smooth the tops level and cover with a waxed disc then a screw top or clip on lid.
4. Leave to cool then keep up to 2 months in a cool cupboard or once opened in the fridge.

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This recipe originated from the recipe section of British Onions

Many thanks to British Onions for kindly giving Cookipedia permission to use the recipes from their website.

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