A great accompaniment for steak, barbecues in general.
In a heavy based saucepan/frypan, heat oil to medium heat, then add onions, salt and pepper to your taste.
Cook over medium heat until soft and transparent.
Add garlic, ginger and finely chopped chilli and cook for a minute or two, until fragrant.
Add sugar, mix well and reduce heat. Allow to simmer slowly until onions have caramelised and liquid has been absorbed/reduced.
Add balsamic, enough to cover the onions, simmer until balsamic has reduced and thickened.
Add tomato passata and bring to a medium heat.
Allow to cook until mixture has a rich, dark colour.
Boil preserving jars, lids and seals.
While still hot, bottle onion chutney and seal.
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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