Balsamic vinegar and shallot chutney
| 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 |
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.
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 8 shallots
- 1 tablespoon demerara sugar or jaggery
- Around 100 ml good balsamic vinegar
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 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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