Saturday, 18 January 2014

Balsamic Onion Chutney

This goes great with my Lamb Burgers or Decadent Scrambled Eggs and can be added to sooo many meals. Onions turn sweet when cooked slow & a spoonful of honey (or rice syrup now I'm cutting out fructose) helps as well!

Ingredients
makes 2 cups
takes 30 minutes of slow cooking, 5 mins to prep
  • 3 large onions, peeled, thinly sliced
  • 2 tbsp olive oil
  • 1-2 tbsp honey or rice syrup (depends how sweet you like it)
  • 1 tbsp balsamic vinegar (I used Glaze of Balsamic which has a thicker consistancy)
Method
  1. Place all the ingredients except the vinegar into a pan on a high heat and stir for a couple of minutes before turning down to a low heat and simmering for around 25 minutes, stir every now & then so they don't stick. You want them to soften and turn golden brown.
  2. Add the vinegar and cook for a further 5 minutes. Will store in the fridge for up to a week. Enjoy!

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