Caramelised Red Onion Chutney (Thermomix - TM6 only)
Ingredients
- 25g olive oil
- 500g red onions cut in wedges
- 0.5 to 1 fresh red chilli thinly sliced, to taste (see Notes)
- 200g light brown sugar
- 1 tsp fine sea salt
- 200g red wine vinegar
Instructions
- Place the oil and onions in the mixing bowl then caramelise on High Temp (see Cookidoo Tip below).
- Add the chilli, sugar, salt and vinegar then cook for 25 minutes /Varoma/Reverse/speed 0.5. While still warm, transfer into sterilised jars (see Notes) with airtight lids, leaving approx. 5mm. Make sure that the rim of the jar is clean, then seal immediately. Leave to cool completely then refrigerate for 1 day before serving. The chutney will keep for up to 6 to 12 months and is a lovely foodie gift to give at any time of the year.
Notes
- NOTE: This recipe can only be made in the TM6 model of Thermomix as it uses the high temp mode.
- You can use chilli flakes as a substitute for a fresh red chilli – 0.25 tsp for half a chilli and 0.5 tsp for a whole chilli.
- To sterilise glass jars, wash in hot, soapy water and rinse well. Dry in the oven for 15 to 20 minutes at gas mark 1/140C/fan 120C until hot and completely dry. Boil metal lids and rubber seals for 10 minutes, then leave to dry.
- This caramelised red onion chutney recipe is easily doubled if you follow the Non-Thermomix Instructions and cook it on the hob.
Cookidoo Tip
- The high temperatures of Thermomix® caramelise the red onions for a fuller flavour in this tasty chutney.