it tastes best when left for at least a month , left longer will make the taste sweeter.. It is ideal for cold meats , but also great added to gravy especially when having sausages. If you want it to have an EXTRA kick , add some wholegrain mustard when you add all the ingredients, personally I leave it out as I hate mustard.
MethodPeel the onions, & slivce very thin , put the oil in a deep pan , add the onions, & salt.Fry for about 10 mins until the onions are soft.
Add all the other ingredients, & simmer gently until the liquid has reduced& the mixture is thick.
Put in sterilised jars , & store in a dark place
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Please note: this recipe has been submitted by a user of this website and is not one of Delia's. We cannot, therefore, take any responsibility if the recipe contains errors, does not work or is not as you expect it to be, although, as our users are keen cooks, we are confident it will be a great dish. Delia tests each of her recipes three times, which is why you can always be sure of success.
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