Caramelised Onion and Bourbon Chutney
This is my favourite onion chutney because of the addition of bourbon. It lends it another layer of depth and makes it a bit darker. Age this for a month or more and you'll want to put it on everything. Even your cereal. It makes for a great present too, wrapped up with a cute gift tag.
Makes 2 - 3 small jars
What you need
4 large red onions, thinly sliced
2 tablespoons olive oil
200 ml apple cider vinegar
1/4 cup dark bourbon
200 g brown sugar
2 teaspoons mustards seeds
1 teaspoon chilli flakes
3 bay leaves
what to do
Put the onions them into a pan with bay leaves, chilli flakes and oil. Cook gently over a low heat for about 20 minutes.
When the onions are dark and caramelised, add the sugar, vinegar, bourbon and mustard seeds, simmer for about 30 minutes or until the chutney is thick and dark, stirring every now and then so it does't stick to the bottom.
Pour the chutney into hot, sterilised jars and seal. Let chutney cool upside down on a tea towel. This will help to create a seal as it cools.
Allow the chutney to mature for a month or more before eating. Trust me on this, it is worth the wait.