Red Onion Chutney
Leave chutney for 3-4 weeks before using. PLEASE NOTE..this chutney is more liquid than other chutneys, but it will thicken when cooled.
MethodRed Onion Chutney---makes 4-5 jars
60ml olive oil
1.5kg red onions
1 green apple - grated
375ml red wine vinegar
12 soft prunes (pitted)
375g demera sugar
1 tspn sea salt
1/2 t spn white pepper
1/2 t spn ground allspice
Heat oil in large saucepan, peel and thinly slice the onions and add to the pan. Cook over a low heat, stirring occassionally, for one hour.
Add the remainin ingredients and stir until the sugar has dissolved. Simmer until the chutney has thickened (another hour or so) . Ladle into warm sterilised jars.
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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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