It’s that time of year when gardens have grown all they can and you’re left with a glut of vegetables, you’re in luck if its onions you have plenty of!
Rich and thick, onion chutney with apple to add sweetness, thyme to add a touch of delicateness and all rounded of with a big ol’ dash of port.
Onion, Thyme and Apple Chutney
(You will need four jam jars and wax seals)
- 1kg brown onions
- 1 cooking apple, peeled and chopped
- 1 tbsp fresh thyme
- 3 tbsp sunflower oil
- 3 tbsp balsamic vinegar
- 3 tbsp port
- 2 tbsp white wine vinegar
- 2 tbsp redcurrant jelly
- 100g dark soft brown sugar
- salt and pepper to taste
- Start by preparing the onions by peeling, cutting in half and then slicing. Heat the oil up in a large saucepan.
- Add the onions to the oil along with the thyme, and cook over the lowest heat for one hour, until meltingly soft.
- Add the apple and and the sugar and leave on a low heat for 30 minutes.
- By now the apple should have completely lost its shape, add in the rest of ingredients and stir till everything is combined, cook for a further ten minutes.
- Whilst the chutney is cooking, heat the washed jam jars at 100oC in the oven until the chutney is cooked.
- Spoon the chutney into the jars and seal with wax disks. They should keep for 6 months.
Give as a gift for a loved one, keep one, maybe two for yourself and enjoy!