about 8 medium red onions
3 tbsp olive oil
4 bay leaves
1 tbsp ground black pepper
1 tsp salt
⅔ cup brown sugar, packed
⅓ cup balsamic vinegar
1 cup red wine
1 tbsp mustard seeds (or ½ tbsp mustard powder)
Peel and cut the onions into thin half-moon slices.
In a large heavy-bottom pan, heat the olive oil and add the onions, bay leaves, black pepper and salt. Cook over low heat for about 20 minutes, stirring occasionally to prevent it from burning. After this time, the onions should be soft, translucent, and reduced in size by about half. Add the remaining ingredients: brown sugar, balsamic vinegar, wine, and mustard seeds (or powder). Cook for 1 hour, or until most of the liquid has reduced. Stir occasionally to check if it isn’t sticking to the bottom of the pan. The chutney should be thick and have a dark caramel color. Place into sterilized jars. Keep it well closed in the fridge.
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