Balsamic Onion Chutney

Ingredients

4 large onions

1 tsp natural rapeseed oil

200g sugar

120ml Brock and Morten Balsamic Vinegar

Method

Finely slice the onions and add to a frying pan with the natural rapeseed oil.

Cook the onions on a medium/low heat until soft. Moving often to prevent burning. This can take around 30 minutes.

Once the onions are soft and tender add in the sugar and balsamic vinegar. Cook again for around an hour on a very low heat and until the balsamic vinegar has been reduced.

Strain the onions and add to a sealable jar. Remove any excess liquid and discard.

This can be refrigerated and kept for up to one week.

We love this chutney with a cheese board, on sandwiches and even stir a big spoonful into stews to add a great depth of flavour.

How do you use Brock & Morten Rapeseed Oil?

Got any tips and tricks? Or have another great recipe using our oil?
Let us know at: info@brockandmorten.com