There is nothing like a little bit of homemade onion chutney to go with your Camembert and french stick. And I decided to go one step further and make a whole batch, perfect for gifts and bringing out for dinner parties. Here's how to make it...
Caramelized Onion Chutney with Hibiscus and Nigella Seeds
- Peel, slice and roughly dice 16 onions - it might be best wearing sunglasses to stop the tears
- Put them into a large stewing pot and leave them on a low heat and let them caramelize for at least 40minutes.
- Add your herbs of choice and a healthy splash of red wine vinegar. I always like to add a splash of lemon too, to give the chutney that 'zingy' taste
- Meanwhile, in a separate jug make a large pot of hibiscus tea (approx 500ml) let the tea stew and once you have a vibrant pink liquid, remove the hibiscus flowers
- Put the stewed hibiscus tea on the stove and bring to the boil, then turn down the heat to allow it to simmer. Add the sugar and simmer until reduced into a syrup like mix
- Add the two mixes together and let the chutney reduce until the majority of liquid has evaporated. Keep the temperature on low so the onions do not stick or burn
- Once you have your stick chutney, leave in a dish to cool before serving into little jam jars
Since chutney contains a lot of sugar, it is fine to store in a cool dry place until opened - then you naturally have to keep it in the firdge.
To make 12 small portions (jars)
Red wine vinegar - I had to use red grape vinegar as they did not stock this in Dubai
Chilli Seeds - if you would like a punchy kick to it