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Method
- Step One: Reduce your onions and chilli into short, thin slices and set them right into a pan using the bay leaves and oil. Prepare lightly on the low heat for around twenty minutes.
- Step Two: When the onions are dark and sticky, add some sugar and also the vinegars and simmer for half an hour approximately, before the chutney is thick and dark.
- Step Three: Pour the chutney into hot, sterilised jars and allow it to awesome. Ideally, you need to let it rest for any month or even more before you decide to eat it, to mature in flavour.
- This recipe is obtained from The SuperJam Cook book by Fraser Doherty (Ebury, 10.99)
I must disagree with georgetterh when i haver just chose to make this which is thick dark and tasty it's all jarred up prepared to mature prior to christmas. I believe sometimes you need to keep in mind it states 8 onions but because mine were largeish onions I cooked them lower for around 40 minutes to more dark, cooked and sticky. therefore it will greatly rely on how big can be used the caliber of the balsamic etc. However i heartily recommend this recipe
georgetterh 18th February, 2014
I must accept mae27. I chose to make this two days ago and that i remained having a load of onions floating with what appeared lots of vinegar. I too added more sugar and steamed for 30 minutes longer and were left with a really average chuntney, not necessarily appropriate to offer to anybody and everytime I eat it it repeats on me everytime. The only real recipe I'm able to find online is equivalent to this.Let me know someone. how can MS make their own.
mae27 ninth 12 ,, 2013
I frequently make recipes in the BBC goodfood guide and they're good but I've been disappointed with this particular one. The cooking instructions are out for me personally. I've made two batches and two times it's not caramelised as simmering for half an hour is nowhere close enough time. I must hard boil for around 20 -half an hour. The very first time I managed to get I had been simmering for more than an hour or so also it still did not take. I added more sugar and were left with a relish which was too sweet. Training learned now but I am not raring to try a third batch for Christmas.
eabaf12345 21st November, 2013
Will I go ahead and take bay omits? If that's the case could it be simple and easy , when will i get it done? thinking about causeing this to be tomorrow.
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