Red Onion Chutney

Serves: Twelve | Prep: 10 min | Cook: 2 hrs, 12 min

Ingredients:

Red Onion Chutney:
2 Tbsp vegetable oil
1 1/2 lbs red onions, thinly sliced
1/2 tsp red pepper flake
1/2 cup light brown sugar
1/2 cup balsamic vinegar
1/2 cup red wine vinegar
1 bay leaf

Directions:
Heat oil in a large pot over medium heat. Add onions and red pepper flake. Cook for 12-15 minutes, stirring often, until softened but not browned.

Add sugar, balsamic, red wine vinegar, and bay leaf. Stir to combine. Lower heat to low and cook so it is barely bubbling for 2 hours, stirring occasionally, making sure it doesn’t stick to the bottom of the pot.

Once the chutney is thick and glossy, turn off heat, remove bay leaf, let cool and spoon into clean jars.

Chutney can be stored in the refrigerator for up to 6 months.

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