The Best Onion and Apple Chutney Ever

Instructions

1. Heat the walnut oil in a heavy-based saucepan. Add the onions cook gently over a low heat for 10 minutes. Add the sugar and increase the heat slightly. Cook until the onions are golden and lightly caramelized, stirring every minute or so with a wooden spoon.
2. Pour in the wine vinegar to deglaze and cook for 3 minutes. Add the remaining ingredients. Cook stirring frequently over a gentle heat for 45 minutes, until thick. The chutney is thick enough when wooden a wooden spoon drawn across the bottom of the pan leaves a clear channel for a few seconds.
3. Pour the chutney into a warm, sterilized preserving jar and seal with a vinegar-proof lid. Store in the fridge for up to a month.

• Servings : 16
• Ready in : 60 Minutes
• Course : Basic recipes
• Recipe Type : sauces
• Ingredient : Apple cider vinegar, Apples, Brown sugar, Cinnamon, Dried hot chilis, Garlic, Ground black pepper, Onion, Tomatoes, Walnut oil