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What you need:

3 tbsp olive oil
1·5 kg/3 lb onions – I used red onions
zest & juice of 1 orange
300 g/10 oz light muscovado sugar (or white granulated to help preserve colour)
200 ml /7 fl oz red wine vinegar (or white wine vinegar to help preserve colour)
3 tbsp balsamic vinegar (or white to help preserve colour)
3 cloves garlic, crushed
1 tbsp wholegrain mustard
½tsp salt
large pinch paprika
large pinch crushed chillies

What you do:

Peel and thinly slice the onions.  Heat the oil in a large saucepan and using a low heat gently fry them for 10 minutes until they have softened.  They must not brown.

Stir in 3 tbsp sugar.  Turn up the heat and cook the chutney for 3-4 minutes and allow the onions to brown, although if you want to preserve the pink colour of the chutney try not to let them brown very much.  Stir in the rest of the sugar and then add the remaining ingredients.

Simmer the mixture gently for 10-15 minutes.  The liquid should reduce, the mixture thicken and turn a dark caramel colour .

Wash the jars well and sterilise them.   Pot while still hot into the pre-prepared sterilised jars. Screw on the lids well and then turn upside down until cool, which helps with the seal, after which they can be labelled.  This can be eaten immediately but also keeps well.

 

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