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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